Savoy cabbage goes into the pot in a bulky pile and comes out soft, almost merged with the rice. This is a supper for a spoon, with a little stock thickened by starch at the bottom. Our home-style version uses no cream and needs no separate precooking.
Serves: 2 · Preparation: 15 minutes · Approximate cooking time: 35–40 minutes · Total: about 50–55 minutes.
Ingredients
- 160 g Carnaroli or Arborio rice
- 450 g trimmed savoy cabbage
- 1 small onion
- About 700–900 ml hot vegetable stock, preferably lightly salted
- 2 tablespoons extra virgin olive oil
- 25 g grated Parmigiano Reggiano, optional
- Salt and black pepper
Method
- Remove the cabbage's hard core, wash the leaves and slice into thin strips. Finely cut the thicker ribs, which take longer than the leaves to soften.
- Chop the onion. Heat the oil in a roomy saucepan and soften the onion over low heat for 5–7 minutes without browning. Add a spoonful of water if necessary.
- Add the cabbage in two batches, stir and pour in about 150 ml stock. Cover and braise for 15 minutes. It should lose volume and become fairly tender before the rice goes in.
- Add the rice to the same pan and stir for a minute. Pour in about 350 ml hot stock. Cook at a gentle simmer, uncovered, stirring frequently.
- Continue for the time on the packet, usually 15–18 minutes. Add more stock a little at a time as the pan dries. Taste towards the end: the grains should be cooked but still distinct.
- Turn off the heat while the mixture is slightly looser than you want it: the rice will keep absorbing liquid as it rests. Stir in the cheese if using, adjust the seasoning, wait one minute and serve immediately.
How much stock will you actually need?
The quantity is a guide. Rice, pan width and the water held by the leaves all vary. Keep the stock hot beside the hob and watch the pan. For a soupier result, add more at the end; for something thicker, stop earlier without allowing the bottom to catch.
Two mistakes to avoid
If the cabbage is still tough when you add the rice, the ingredients will finish cooking at different times. Extend the first stage for particularly firm leaves. Avoid generous seasoning at the start: the stock reduces and cheese brings extra salt.
A plant-based version
Leave out the Parmigiano and finish with a drizzle of olive oil. Crumbled toasted bread added just before serving gives contrast. The basic creaminess comes from the rice and cooking liquid; dairy is not essential.
For another spoonable supper, try pasta and chickpeas. Read our guide to rice quantities per person for help with portions.