Soup

Rice and Savoy Cabbage Venetian Style is for Soup.

Rice and Savoy Cabbage Venetian Style takes 30 minutes to prepare.

Rice and Savoy Cabbage Venetian Style takes 50 minutes to cook.

Rice and Savoy Cabbage Venetian Style makes 4 servings.

The ingredients for Rice and Savoy Cabbage Venetian Style are:

1 1/4 cups (250 g) Vialone Nano or other short-grained rice, e.g. Arborio
1 pound (450 g) Savoy cabbage
An onion, peeled and finely chopped
4 tablespoons olive oil
1/4 cup unsalted butter
3/4 cup (40 g) freshly grated Parmigiano
Salt & white pepper to taste
1 quart (1 liter) beef broth, stock, or unsalted bouillon (meat or vegetable), simmering

Here is how you make Rice and Savoy Cabbage Venetian Style:

Strip off and discard any blemished outer leaves the cabbage may have. Separate the rest, rinse them, and shred them.Heat the olive oil and butter in a pot and sauté the chopped onion until it is translucent gold. Add the cabbage leaves and continue cooking, stirring them about with a spoon, until they have wilted. Add a cup of hot broth to the pot, cover, and simmer over a low flame for about 20 minutes, stirring occasionally.Stir in the rice, add the remaining hot broth, check seasoning, and simmer until the rice reaches the al dente stage and the broth is absorbed. Incorporate the cheese into the rice, check seasoning, and divvy the rice into four bowls, seasoning each with a twist or two of white pepper. Serve at once with a white wine, for example a Grechetto or a Soave.Number of Servings: 4Recipe submitted by SparkPeople user ONENAILER.

The nutritional information for Rice and Savoy Cabbage Venetian Style is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 307.5

• Total Fat: 23.2 g
• Cholesterol: 31.1 mg
• Sodium: 869.6 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 3.3 g
• Protein: 9.6 g

The dietary needs meet for Rice and Savoy Cabbage Venetian Style is Low Fat