Tuesday, January 19

Rachel Roddy’s Recipe for Rice and Cabbage Soup | Food

TThe problem with me loving cabbage so much is that I often smell it. Not the most charismatic way to start a column, I know, especially the first of the year – happy new year! – but it is the truth and an important part of my gastronomic life. As a child, I discovered that a taste for cabbage had a risk: being called stinky, although that didn’t stop me from eating all of my school lunch and then offering to finish my friend’s. The trauma of youth faded into twenty something worries about my sulfurous hair, although this didn’t stop me from eating the cabbage soup that I prescribed. But then, at 30, I found myself living in a building that, thanks to a tractor serving a typically Roman and therefore cruciferous menu, smelled more of cabbage (also broccoli, chicory, and spinach) than I did. It was like meeting a soul mate, just made of bricks and mortar; I fit perfectly.

I’m exaggerating, of course, but just a little. Our building is a cabbage and broccoli bong most of the time; the sulfurous smell that hung around the patio and communal stairs like fruit flies around half a melon in midsummer. The smell is not alone: ​​the bakery, the bar that delivers espresso, wastebaskets and various degrees of home cooking compete for airspace. But the smell of cabbage prevails. And I like pong as much as the taste of this big green vegetable named after a head, especially the dark green kale, with its wrinkled leaves and tree-shaped ribs that taste of chlorophyll, iron, mustard and nut butter.

However, if the smell is a nuisance, there are entire forms and websi Add dedicated to what Jane Grigson describes as the original without. A cup of coffee with a tablespoon of vinegar left near the pan; A vinegar-soaked slice of bread placed near the pan is also said to absorb unwanted odors; a bowl of soda water; or half potato. Ingredients added to cabbage while cooking can also help: vinegar, milk, bay leaves, potato. Maybe the Neapolitans, the original leaf eater (leaf eaters), know this. Or maybe it’s just that laurel and potato made such nice additions to a Soup cabbage ricerceor virz’e gets up, a soothing plate of cabbage with rice and Parmesan that sits between a soup and a risotto. Slow cooking the cabbage in butter (which is my non-traditional addition) and oil reduces it almost to a cream, which, having given its aroma to the room (and the cup of coffee with vinegar), is mildly vegetal and tasty thanks to the umami power of a parmesan peel (one of the best known condiments for soup, as well as a soft and chewy side benefit for the co The.

The Neapolitan friend who taught me how to make this dish refers to him as a cure-all, a panacea, and I agree. And while it’s not everyone’s delight, it’s certainly a dish to win over cabbage skeptics. It’s also cheap, generous, and smells aside, it fits w Rice

Rice and cabbage soup cabbage ricerce soup

It serves 4

1 large kale
5 tablespoons olive oil
20g butter
1 onion peeled and thinly sliced
1 clove garlic, peeled and chopped
2 bay leaves
Salt and black pepper

30 g of parmesan, grated, plus 1 parmesan crust
200g rice (carnarolivi alonelone nano)

Cut the base of the cabbage, removing the tough leaves, then cut it into quarters, remove the core and cut the rest into thin strips.

In a heavy-bottomed skillet, heat the oil and butter, then add the cabbage, onion, garlic, and bay leaves, and stir well so everything is coated in oil. Cook for a few minu Add, then lower the heat, cover the pan, and simmer for 45 minu Add, or until the cabbage has completely collap Mash

Mash the cabbage with a fork to crush it, then add a liter and a half of water, a pinch of salt and the Parmesan rind. Bring to a boil, then reduce to a simmer and cook for 15 minu Add.

Add rice and cook over low heat, stirring frequently, for 20 minu Add or until rice is tender. I order the final consistency to be smooth and thick, but stthinkhick so you may need to add more water. Add the Parmesan and lots of freshly ground black pepper, then serve.

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