At the moment I am taking inspiration from the dishes I often ate at my parents' house, prepared by my mother. For my dad, the soup with potatoes and savoy cabbage probably represented a bit of what we today call comfort food... but back then I did not like savoy cabbage, nor this kind of dish, and to make it a little more enjoyable I would have rice added. I do not know... for me rice always improved everything. Today I love savoy cabbage, I love many vegetables that I could not appreciate as a child, and making this dish brought me back a little, but also comforted me. Let's see together how to prepare it!
In a pan pour in the oil and add the garlic cut in half. When it sizzles, add a potato cut into chunks and brown it. Once browned, add the savoy cabbage cut into strips.
Season with salt and pepper, pour in half a glass of hot water and cover. Let it cook until the cabbage becomes soft. (remember to leave the seasoning fairly "moist") Meanwhile, boil the rice in plenty of salted water.
Once cooked, drain it directly into the cabbage and potato mixture. Mix well and turn off the heat, finishing with the Parmesan (optional) and a drizzle of oil. Let it rest a little, plate and enjoy.
A pot for cooking cabbage and potatoes
A pot for boiling the rice
It can be stored for up to a couple of days in an airtight container in the refrigerator.
If you have leftovers, do as I do: I put it in an oven dish and sprinkled it with breadcrumbs. A drizzle of oil and into the oven for a nice crust on top!
Italia, Calabria
| Energy (kcal) | 86.48 |
| Carbohydrates (g) | 16.21 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.72 |
| Fiber (g) | 2.27 |
| Sale (g) | 0.01 |
