Marcella Hazan’s rice and smothered cabbage soup
From Food52 – submitted by Lori, Yorkville CSA This Venetian recipe, a cross between a soup and a risotto, was adapted very slightly from Marcella Hazan’s Essentials of Classic Italian Cooking. The smothered cabbage makes a great side dish.
Ingredients
For the smothered cabbage:
- 2 lb green red, or Savoy cabbage
- ½ cup chopped onion
- ½ cup extra virgin olive oil
- 1 TBS chopped garlic
- Salt
- Black pepper ground fresh from the mill
- 1 TBS wine vinegar white or red
For the soup:
- Smothered Cabbage from above
- 3 cups homemade meat broth chicken is also good, or a 1:2 mix of canned beef broth and water
- ⅔ cup rice preferably Italian Arborio rice
- 2 TBS butter
- ⅓ cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- Salt
- Black pepper ground fresh from the mill
Instructions
- Click here for instructions (Food52)