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–+ servings

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.
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Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish, soup/stews
Cuisine Italian
Servings 4 servings

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
 

Keyword budget-friendly, cheesy, freezer friendly, gluten free, grain/rice, make ahead, side dish, slow cooker, soups/stews, weeknight favorites