Cabbage with Rice
Learn how to make Italian Cabbage with Rice. Our quick & easy Cabbage and Rice recipe is a vegetarian side dish featuring parmesan cheese.
Servings: 6
Calories: 446kcal
Equipment
- saucepan
- Frech knife
- measuring cups
- measuring spoons
- Wooden Spoon or Spatiula
Ingredients
- 3 tbsp Olive Oil
- 1 Spanish Onion chopped
- 1 1/2 cups Long Grain Rice
- 1/2 cup Butter
- 3 cups Boiling Water
- 1 tsp Black Pepper
- 4 oz Parmesan Cheese grated
- 4 cups Savoy or Napa Cabbage shredded
- 1 tbsp Lemon Zest
- 1/4 cup Basil chopped
Instructions
- Heat a large saucepan over medium-low heat and add olive oil. Add the onion and cook for 8-10 minutes, until soft and translucent.
- Add the rice and half the butter to the saucepan and stir gently for a minute. Then begin adding the boiling water a ladleful at a time, stirring constantly, ensuring that each ladle is absorbed before adding the next. Once you have used 1/3 of the water, check the rice to see if if is cooked through. Continue stirring and adding water until the rice is cooked to your liking.
- Add the pepper and parmesan and stir rapidly to ensure the mixture is creamy and smooth. Stir in the cabbage, lemon zest and remaining butter. Mix well then take the pan off the heat and ladle into serving bowls. Drizzle with olive oil and top with chopped basil. Serve hot.
Nutrition
Calories: 446kcal | Carbohydrates: 42.6g | Protein: 10.4g | Fat: 26.8g | Saturated Fat: 13.5g | Cholesterol: 54mg | Sodium: 296mg | Potassium: 174mg | Fiber: 2.3g | Sugar: 2.4g | Calcium: 213mg | Iron: 1mg