Lately, I've been taking inspiration from the dishes I often ate at my parents' house, prepared by my mom. For my dad, the soup with potatoes and cabbage was a bit like what we today call comfort food... but back then, I didn't like cabbage or this kind of dish, so to make it more enjoyable, I would have rice added. I don't know... for me, rice always made everything better. Today, I love cabbage, I love many vegetables that I couldn't appreciate as a child, and preparing this dish took me back a bit but also comforted me. Let's see how to prepare it together!
In a pan, pour the oil and add the garlic cut in half. When it sizzles, add a potato cut into chunks and let it brown. Once browned, add the savoy cabbage cut into strips.
Add salt, pepper, pour half a glass of hot water and cover. Let it cook until the cabbage becomes soft. (remember to keep the seasoning quite "moist") Separately, boil the rice in plenty of salted water.
Once cooked, drain it directly into the mix of cabbage and potatoes. Mix well and turn off the heat, stirring in the Parmesan (optional) and a drizzle of oil. Let it rest for a while, plate it, and enjoy.
A pot for cooking cabbage and potatoes
A pot for boiling the rice
It can be stored for up to a couple of days in an airtight container in the fridge.
If you have leftovers, do as I do: I put it in a baking dish and sprinkled it with breadcrumbs. A drizzle of oil and into the oven for a nice crust on the surface!
Italia, Calabria
| Energy (kcal) | 124.38 |
| Carbohydrates (g) | 14.09 |
| of which Sugars (g) | 2.18 |
| Fat (g) | 6.9 |
| of which Saturates (g) | 1 |
| Protein (g) | 1.73 |
| Fiber (g) | 1.38 |
