Neapolitan rice and cabbage, very simple original recipe perfect for these long cold days. Rice and savoy cabbage is a typical soup of campania cuisine, made with very few ingredients but rich in taste. To show you how simple it is to prepare, I also shot the VIDEO RECIPE STEP BY STEP.
My tips for a perfect rice and cabbage
The secret is the long cooking of cabbage, that almost has to melt. Only when the cabbage is very tender, you can cook rice inside. The other ingredients are onion only, extra virgin olive oil and the zest of Parmigiano Reggiano Dop that, whole put inside the soup, during cooking it releases all its flavor.
Parmigiano Reggiano is rich in natural monosodium glutamate and the more seasoned it becomes “umami people”, also called “the fifth sense”, because it has and gives foods a naturally savory and rich taste. I put parmesan zest in many soups, starting with the vegetable soup to get to the PASTA AND POTATOES NEAPOLITAN. Obviously, if you put the cheese, rice and cabbage is also suitable for vegans.
An acquired aunt of mine from Benevento made a really wonderful Neapolitan rice and cabbage. Hard he thinks it was such a poor dish, yet she had no secrets. She used all the cabbage, preferably the curly one (but the other varieties are fine too). This, In fact, it's an anti-waste recipe, because the very long cooking makes even the out-of-the-way leaves of the pour, those that would normally end up in the trash can.
Cabbage-cabbage in its different varieties is a winter vegetable that, like all “brassicacee”, has a high content in vitamin A, C and K. And it's rich in beneficial minerals like potassium, phosphorus, iron, calcium and sulfur (responsible for the recognizable smell that all cabbage develops in cooking). Is’ then a vegetable to insert, in season, as often as possible in our diet. Indeed, you've already tried the CABBAGE ROLLS stuffed with cheese and ham? They're amazing.
As for rice, you can safely use a soup rice but also a risotto rice: Arborio, Rome, Carnaroli, Vialone Nano, Original. I always prefer risotto rice, because it guarantees me a superior seal in cooking, while releasing the right amount of starch needed to get a creamy soup. Neapolitan rice and cabbage is not, In fact, a watery soup, but rather dense and creamy: I assure you that it is a delight, and the fact that it's so simple to prepare makes it even better. And now I wish you good day!
a small or half-large cabbage
a white or golden onion
240 grams of Carnaroli or Vialone Nano rice
extra virgin olive oil, to taste
salt and pepper, to taste
water or vegetable broth, to taste
a piece of Parmigiano Reggiano Pdo zest
Grated Parmigiano Reggiano PDO, to taste
The recipe for Neapolitan rice and cabbage is really simple to prepare, as you see in VIDEO RECIPE STEP BY STEP. Clean the cabbage, remove the hardest leaves (you can also keep them, but cooking times will lengthen) and slice it into thin strips. Clean the onion and chop it.
Brown the onion in extra virgin olive oil and very little water, so that you get fed up slowly without burning. When the onion is wilted, add the chopped cabbage. Brown it over a gentle heat for a few minutes, then add the vegetable broth or boiling water. After the first 30 minutes of cooking, add the zest of Parmigiano Reggiano after carefully scraping the outside. Cover and cook until the cabbage is tender.
Depending on the hardness of the leaves, it will take 1-2 hours. If the cabbage wasn't cooked enough and the water dried a little too much, add more liquid. In any case, the real must undead and the soup become almost creamy. Add rice, adjust salt if necessary and cook. I like rice to stay al dente.
Before serving, recover parmesan zest from soup, divide it into 4 parts and put one in each holy. Complete the Neapolitan rice and cabbage with a drizzle of extra virgin olive oil, fresh ground black pepper and, If you like, some grated cheese, although the soup is sweet and good as it is. Bon appétit!