The recipe for rice and cabbage, a typical winter dish prepared with simple and tasty products!
In this our appointment in the section on Neapolitan cuisine we present the recipe for rice and cabbage, one of the poor dishes of our tradition, cooked especially in winter.
The recipe that we propose is simple to follow and will allow you to prepare a tasty dish, making happy even those who love them garden products. Rice and cabbage, in fact, has always been a peasant dish prepared with seasonal ingredients, very rooted in the Neapolitan tradition, called by our fellow citizens in various ways like virz 'and laughed o or virzo cu or rriso '.
Following, all the steps to prepare an excellent dish of rice and cabbage.
Ingredients
- ½ cabbage (about 500 gr)
- 400 gr basmati rice
- 1 clove of garlic in a shirt
- 20 ml extra virgin olive oil
- 50 gr grated Parmesan cheese
- 20-30 gr hard peel of Parmesan cheese
- salt and water as needed
- a pinch of pepper
We clean the cabbage
Let's proceed with the clean the cabbage well eliminating the core and cutting it by separating the leaves. In a large saucepan put the oil and garlic with the peel still to heat and flavor, then adding the cabbage. Let it cook for at least 20 minutes seasoning with a little salt and a glass of water, which will stew the vegetable. At this point, we also eliminate garlic.
It will be important to cover with a lid and let the cooking go slowly so as to create a sort of tasty broth.
Cook the rice
In the broth that will be created in saucepan, add the peeled parmesan skins and, if needed, even more water. Bring to a boil and reduce the rice. Let it cook for the minutes indicated on the package, about 20 in general, adding water. If necessary, we rise further. In the last two minutes of cooking, we also add a pinch of pepper and grated Parmesan cheese.
