Rice With Cabbage
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 md Head of cabbage
- Grated cheese for topping
- 2 lg Flavor cubes, your choice of flavor
- 6 To 8 cups water
- 1 1/2 c Uncle Ben`s converted rice
- Salt and pepper to taste
- 3 tb Butter
- 2 Cloves garlic chopped
- 3 tb Olive oil
- 4 oz Tomato sauce (canned)
- Chop
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a large pot, melt the butter in the oil and lightly saute garlic. Chop the head of cabbage fine. About 1" wide 3" long. Put all cabbage in with the garlic. Mix well to coat cabbage. Put 1/2 cup water in with cabbage and partially cover. Cook until cabbage is tender and lightly browned in spots. Next add tomato sauce and mix well. Add rice and mix well again. In a separate pot have the water and cubes on a med heat with cubes disolved. Gradually add this liquid while rice is cooking. Add a ladel at a time and wait for it to be absorbed. Continue until rice is cooked. Make sure to mix often to stop from sticking. Season with salt and pepper and serve hot with grated cheese. This can be used as a main dish, first course or as a side dish.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Grater