Italian Cabbage and Rice
Oct 06, 2013, Updated Oct 17, 2017
This Italian Cabbage and Rice is truly a “peasant dish”; my Nonna in Italy made it often, probably because it stretched ingredients to help feed her very large family.
However, to tell you the truth, I’d rather have this warm, comforting and tasty meal, than some fancy haute cusine, any day of the week!
If you are just beginning your “unprocessed journey” and are finding it challenging, you’re doing something right! It isn’t easy in the beginning, but soon you’ll realize that there are so many better options and alternatives to the processed ingredients you have been using, you’ll kick yourself for having used them for so long (I know I have). I am constantly “weeding out” ingredients which I’ve been using mostly out of habit, and replacing them with homemade or unprocessed versions.
Recipes like my Nonna’s Italian Cabbage and Rice are a step in the right direction on the road to enjoying unprocessed meals everyday. It is simple, yet empowering. It is inexpensive, yet delicious, but most of all, it’s healthy!
Going “unprocessed” is truly a journey, and as with any journey, it takes time, so have patience and enjoy the ride!
Italian Cabbage and Rice
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 or 2 celery stalks, chopped
- 3/4 cup tomato purée, or fresh tomatoes, pureed in a blender
- 4 to 5 cups water
- 1 medium Savoy cabbage
- 1 teaspoon sea salt, more or less to your preference; you can always add more later
- 1/2 teaspoon pepper
- 1/3 to 1 cup arborio rice, or any other rice
- grated Parmesan or Pecorino Romano cheese, to serve, optional
Instructions
- Heat the olive oil in a heavy pot, over medium high heat. Add the chopped onion and celery when hot. Stir and cook for about 5 minutes, until onion starts to become opaque.
- Remove the core from the cabbage (I eat this part, it's very yummy and good for you too!) and chop into thin strips.
- Meanwhile, add the tomato purée to the celery and onion and cook for about 5 minutes.
- Next, add the water (you can always add more later) and salt; then add the cabbage. Stir often, and bring to a boil, then allow to simmer for about 10 minutes, still continuing to stir occasionally.
- Then add the rice. Use less for a more soupy dish, more for a drier result.
- Stir well, and continue to simmer for 30-40 minutes, until rice is cooked.
- Serve with plenty of grated Parmesan (or Pecorino Romano) cheese!
You had me at “no way to mess this up.” But knowing I can use the crockpot is even better! Thanks!
Ha ha! 🙂 You’re welcome, Val, I’m sure you’ll love it! CC
It looks delicious but you really can’t say that white rice fits with unprocessed October. It has been well and truly processed!!
Maureen, I wrote this post a while ago, so you can just substitute whatever sort of rice, or even spelt or farro, you are using during October Unprocessed 😉 CC
This sounds similar to the unwrapped pigs in a blanket(minus the meat)that I enjoy. I gotta try it.
R. Lampe, yes, you are absolutely right! It tastes like Pigs in a Blanket, but SOOOO much less work! Hope you like it as much as I do!! 🙂 CC
yuym yum! I going to make this, and then make it whith kimchi.
Oh my, Marge! That sounds great! I actually make a kimchi soup which is rather similar to this…let me know how it goes! CC
Wow, what a simple and comforting dish! I don’t eat cheese, but I think I can whip up a Parmesan alternative (Andrew, does nooch pass the kitchen test?) to finish the dish with. Thanks for sharing this recipe, Christina!
You are very welcome, Midge! You can skip the cheese altogether if you can’t find an alternative…it’s still so yummy! CC
I forgot how much I love this dish. I can’t wait to make it.
Yay!! So happy to have reminded you, Laura! 🙂 CC
Could a short grain brown rice be substituted?
Yes, Viva, you can use any type of rice! Enjoy! CC
I will archive in my folder and make this winter! I love cabbage and this seems simple and warming and tasty…comforting!
It is, Tanya! Let me know how you like it! Thanks! CC
So you put the rice in uncooked to the crockpot? I’ve never done rice in a crockpot before but like the idea. Thanks.
Lisa
Yes, Lisa, however, just make sure you make a more soupy, than dry version in the crockpot. I would recommend using about 1/3 cup of rice with the amount of water specified in the recipe. Or, if you like more rice, just add more water. You just don’t want it to be too dry and end up sticking in the crockpot. Let me know how you like it! CC
I love peasant food like this but have never seen a recipe like this. Am excited to try it out!
So happy you’re going to try it! Let me know what you think! 🙂 CC
Thank you, Andrew, for featuring my Nonna’s Italian Cabbage and Rice recipe for October Unprocessed! I’m sure she would have been delighted to know that her recipe is being shared with so many people who have a common goal to eat better and live healthier lives! CC