I cannot recount how many panettone slices I had during the Christmas festivities. I spent new year and Epiphany in Italy so after Christmas the feast carried on.. and on and on.. this morning I went on the scales and yes .. thanks God Christmas is over. Like many of us I could do with some lighter food.
This year I have rediscovered cabbage. I do like eating cabbage but I have never been very creative with it. I have always thought of it as being too smelly and not delicate enough to create interesting dishes. To my surprise on my last visit to Italy I have noticed how many restaurants in Northern Italy use cabbage to make delicious risottos, yummy rolls and many posh dishes.
Cabbage is very healthy, a natural anticancer, so rich in vitamins and nutrients and it is light too. Great on a diet.
I made this cabbage risotto in no time and I was surprised by how delicate its flavour was. If you want you can add some pieces of bacon or sausage for extra flavour.
- Prep Time : 15 minutes
- Cook Time : 25 - 30 minutes
Wash the cabbage, remove its outer leaves and chop it into stripes
Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil
Add the cabbage, stir for a couple of minutes, add the stock cube, cover it up with boiling water and cook for 20 minutes
Add the rice, stir well then add boiling water. Cook for 15-18 minutes according to packet instructions and keep topping up with hot water as it dries out
Switch the heat off, add 3 tbsp of grated Parmesan cheese and stir it in well. Sprinkle with chopped parsley and with a dash olive oil.