[Sun]

Originally Posted by Nadeest

I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.

Welcome Nadeest. That dish sounds delicious. Then again I am a big fan of rice and cabbage. Where are you studying?

I hear that you all have a very cool food scene in your area.