Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Wednesday, November 17, 2010

Cabbage and Brown Rice - Verza con Riso Integrale

Of all the cabbage varieties, I like the Savoy cabbage.  Its crinkly leaves are known as the most tender and sweet of the different varieties.

Did you know that the Savoy cabbage originated in Italy?

Cabbage is a low calorie food and full of medicinal properties.

Cooked Savoy Cabbage

Cooking Cabbage:  Soak cabbage in salt water for about 10 minutes to remove any insects from the packed leaves. After soaking, rinse the head thoroughly in cold running water. For the mildest flavor and tenderness, cut out and discard any fibrous thick ribs from the outer leaves.  Cook cabbage in a pot of salted water until it is just tender crisp. Cabbage that is cooked tender crisp will remain sweet. Overcooked cabbage will lose texture and flavor.

4 cups of cooked savoy cabbage
1 yellow onion chopped
2 cloves of garlic chopped
1/4 cup olive oil
1 medium can of tomatoes
1 cup of brown rice (uncooked)
Parmigiano Reggiano

Cook brown rice.  See Spinach and Brown Rice
In a pot, add olive oil and saute' chopped onion and garlic.  When golden, add tomatoes, salt and pepper and simmer for 15 minutes. Add cooked cabbage and keep on simmering in low heat.  Add cooked brown rice.  Mix well and simmer an additional 10 minutes.  Add some shaved Parmigiano Reggiano and serve.

Savoy Cabbage and Brown Rice
Images: ©2010 - casa-giardino picasaweb


  1. Now, that's my kind of dish, healthy but with a good punch.

    Thank you

  2. What can I use in place of all the oil you use in your recipes? They look wonderful, but I am on a low-fat diet. Is there a way to replace 1/2 the oil with another ingredient?

  3. Anonymous - Thank you for stopping and commenting. As to the oil, I do not know of any other substitute. Just reduce the amount; besides olive oil is not as fattening as you think. In fact, good olive oil is good for you.

  4. 1/4 cup is a lot of oil. You can see it pooling around the edges of the dish. Just try much less - like 2 tsp. Add a little water or chicken stock or wine or tomato juice if the pan gets dry and you don't want to add more fat.

    1. Thank you for commenting. To me, 2 tsp. of olive oil is too little. One should adjust a recipe to their liking.