Rice and cabbage soup

Rice and cabbage soup

Riso e verza

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

I am umbilically attached to this dish, because the day I was born (at home, in a room next to the kitchen) my sister Isabella cooked this dish while my mother was in labour. One could say that I was born in a cabbage patch! I was obviously too young to remember but, somehow, whenever I smell this dish, it takes me back to my roots in Corato and, in particular, to our kitchen.

Ingredients

Quantity Ingredient
1 green cabbage, roughly chopped into small pieces
150g superfino arborio rice
700ml veal stock, boiling
parmesan, grated, to serve

Method

  1. Place the chopped cabbage in boiling salted water and when it comes back to the boil, add the rice and cook for 10 minutes.
  2. When the rice is cooked, drain the rice and cabbage and transfer to a large bowl. Add the hot veal stock, stir to combine and sprinkle liberally with the parmesan and plenty of freshly ground black pepper. Serve immediately.
Tags:
italy
italian
puglia
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