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Rice With Green Cabbage

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Ingredients
  Cabbage leaves 8 Large (Crisp Green)
  Waxy potatoes 3 Medium
  Risotto rice 1 Cup (16 tbs)
  Thick bacon slices 4
  Sage leaves 4
  Butter 2 Tablespoon
  Oil 1 1⁄2 Tablespoon
  Parmesan cheese/Hard cheese 1⁄3 Cup (5.33 tbs), grated
  Salt To Taste
  Pepper 1
Directions

GETTING READY
1 In a large saucepan, bring water to a boil wit a pinch of salt.
2 Rinse the cabbage leaves well.
3 Shred them finely.
4 Peel the potatoes and dice.
5 Add the cabbage and potatoes to the boiling water and cook for 2 minutes.
6 Sprinkle in the rice and cook for about 14 minutes or until it is tender but still has a little crispness to it.
7 Drain and allow to cool.
8 Place in the refrigerator and chill.
9 Remove the mixture from the refrigerator and place at room temperature for 20 minutes.

MAKING
10 Chop the bacon.
11 In a large saucepan, heat oil and butter.
12 Fry the bacon along with sage leaves for 2-3 minutes, stirring until the bacon is crisp brown.
13 Gradually add the rice and vegetable mixture.
14 Increase the heat, and fry while stirring for 2-3 minutes.
15 Remove from the heat.

SERVING
16 Sprinkle with the grated cheese.
17 Serve at once on hot plates.
18 It is excellent with very fresh white (non oily) fish that has been rolled in seasoned flour and shallow fried in a little oil and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice
Interest: 
Everyday
Cook Time: 
35 Minutes
Servings: 
4

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