Originally Posted by Nadeest
Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.
I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:
1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering
After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.
Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.
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