youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Rise E Cavolo

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Strictly, rice with cabbage but I don't want it to look like I just cook with cabbage!!! This is from Marcella Hazan's More Classic Italian Cooking and much like the Sausage and Cabbage, tastes so much better than you can imagine - also, it's a cheats Risotto!! P.S. Sorry for the measurements being in cups but it's an American book! So yay for the American Posters!!

Strictly, rice with cabbage but I don't want it to look like I just cook with cabbage!!! This is from Marcella Hazan's More Classic Italian Cooking and much like the Sausage and Cabbage, tastes so much better than you can imagine - also, it's a cheats Risotto!! P.S. Sorry for the measurements being in cups but it's an American book! So yay for the American Posters!!

Ingredients

Serves: 5-6

Metric Cups
  • 1 large savoy cabbage (trimmed and cut into quarters)
  • 165 millilitres olive oil
  • 2 tablespoons garlic (finely chopped)
  • salt
  • pepper
  • 375 millilitres risotto rice (preferably arborio)
  • 225 grams mozzarella (coarsely grated - I grate the fresh balls rather than a block)
  • 225 grams parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley (chopped)
  • 1 large savoy cabbage (trimmed and cut into quarters)
  • 6 fluid ounce olive oil
  • 2 tablespoons garlic (finely chopped)
  • salt
  • pepper
  • 13 fluid ounce risotto rice (preferably arborio)
  • 7⅞ ounces mozzarella (coarsely grated - I grate the fresh balls rather than a block)
  • 7⅞ ounces parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley (chopped)

Method

Rise E Cavolo is a community recipe submitted by and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring a large pan of water the boil, add the quartered cabbage. Cook for about 20 minutes (with the lid on slightly askew) or until virtually tender. Drain well, reserving the cooking liquor, leave until cool enough to handle and then chop into ½ inch pieces.
  • Heat the olive oil and chopped garlic into a sauté pan (or frying pan) large enough for the cabbage to form a roughly even layer on the bottom. One the garlic is golden brown (but do not let it burn), add the cabbage and stir well until evenly coated. Season well.
  • Turn up heat to medium high and sauté the cabbage for 10 minutes, turning frequently.
  • Whilst the cabbage is sautéing, bring 2 pints water to the boil, or, for a better flavour, use the water that the cabbage was cooked in (or add some Marigold stock powder). Once the water boils, add 1 tablespoon salt and add the rice, stirring rapidly. Cover the cook at a steady simmer, checking and stirring regularly until the rice is tender (or to the texture that you like it best). Drain.
  • Put the drained rice into your serving dish, add the Mozzarella, Parmesan, Cabbage and Parsley. Mix thoroughly and serve straight away!
  • I served this with some lovely slowly simmered stuffed beef rolls (recipe from Passione by Gennaro Contalde, one of the best Italian cookbooks around which has got me to thinking “where on earth is my copy??”) but lamb of some sort would also be great. We have had just the rice on it’s own as well. Serves 5-6 as part of a meal but just the 2 of us when we have as a solitary dish!
  • Bring a large pan of water the boil, add the quartered cabbage. Cook for about 20 minutes (with the lid on slightly askew) or until virtually tender. Drain well, reserving the cooking liquor, leave until cool enough to handle and then chop into ½ inch pieces.
  • Heat the olive oil and chopped garlic into a sauté pan (or frying pan) large enough for the cabbage to form a roughly even layer on the bottom. One the garlic is golden brown (but do not let it burn), add the cabbage and stir well until evenly coated. Season well.
  • Turn up heat to medium high and sauté the cabbage for 10 minutes, turning frequently.
  • Whilst the cabbage is sautéing, bring 2 pints water to the boil, or, for a better flavour, use the water that the cabbage was cooked in (or add some Marigold stock powder). Once the water boils, add 1 tablespoon salt and add the rice, stirring rapidly. Cover the cook at a steady simmer, checking and stirring regularly until the rice is tender (or to the texture that you like it best). Drain.
  • Put the drained rice into your serving dish, add the Mozzarella, Parmesan, Cabbage and Parsley. Mix thoroughly and serve straight away!
  • I served this with some lovely slowly simmered stuffed beef rolls (recipe from Passione by Gennaro Contalde, one of the best Italian cookbooks around which has got me to thinking “where on earth is my copy??”) but lamb of some sort would also be great. We have had just the rice on it’s own as well. Serves 5-6 as part of a meal but just the 2 of us when we have as a solitary dish!
  • Tell us what you think