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
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