Cabbage – Marcella Hazan’s Smothered Cabbage with Arborio Rice

Live life-like a Cabbage
Live close to the Earth, keep your head down and stay out of trouble.
Smothered Cabbage Soup 2
Of course no one is 
jumping up and down celebrating cabbage, but sometimes simple ingredients can be just the right thing for a tasty bowl of soup and probably like no other soup that you have tried Marcella Hazan brings a classic Italian version, simple, tasty, mellow and warming.  I love her recipe because it gives you a reason to pile on a wonderful heap of Parmigiano Reggiano…
Little else is needed…maybe a nice red or white wine, a loaf of crusty bread and drizzles of EVOO over the soup.

I added  more hearty beef stock because I love to dunk my bread in it, I’m a broth kind of person and little pinches of red pepper flakes and parsley.  If you have a favorite Italian sausage seasoning a pinch or two is nice as well.  

Smothered cabbage soup adapted from Marcella Hazan’s Essentials of Classic Italian Cooking 

Smothered cabbage (It can be prepared 2 or 3 days ahead of time.) easily adaptable for a slow cooker…
Recipe below:

3 cups Basic Homemade Meat Broth, OR 1 cup canned beef broth diluted with 2 cups water OR 1½ bouillon cubes dissolved in 3 cups warm water
⅔ cup rice, preferably Italian Arborio rice
2 tablespoons butter
⅓ cup freshly grated parmigiano-reggiano cheese
Salt Black pepper, ground fresh from the mill
1. Put the cabbage and broth into a soup pot, and turn on the heat to medium.

2. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find

Smothered Cabbage Venetian Style

2 pounds green, red, or Savoy cabbage
½ cup chopped onion
½ cup extra virgin olive oil
1 tablespoon chopped garlic
Salt Black pepper, ground fresh from the mill
1 tablespoon wine vinegar

1. Discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core, and process the leaves through a shredding attachment.
2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1½ hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.

Hazan, Marcella (2011-07-20). Essentials of Classic Italian Cooking (Kindle Location 10575). Knopf Doubleday Publishing Group. Kindle Edition.

For a second dish make a pot of your favorite bean soup and add the leftover cabbage. Or here is a link to one that I posted some time ago:  

https://food52.com/recipes/11826-pasta-fagioli-hearty-bean-soup