Savoy Cabbage Risotto simple and light

Savoy Cabbage Risotto simple and light

By 07/01/2014

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

cutting cabbage

Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil

stir frying onion

Add the cabbage, stir for a couple of minutes, add the stock cube, cover it up with boiling water and cook for 20 minutes

cooking cabbage

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

making risotto

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.

Serve immediately.

Savoy Cabbage Risotto

Savoy Cabbage Risotto

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4 Responses to Savoy Cabbage Risotto simple and light

  1. Javelin Warrior

    What a wonderful use of cabbage, Alida! I also enjoy cabbage, but I’ve never done much with it but this sounds delicious. Risotto is such a versatile dish and why not add cabbage?

    • Alida

      Thank you Mark. I was surprised myself, it really gives out and interesting flavour to risotto.

    • Alida

      Thank you Angie!

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