Preparation time 10 min
Cooking time 2 hours
Skill easy
Serves 4
Ingredients
1 Tbsp olive oil
1 onion, sliced thinly
500g (1 medium) cabbage
1.5litre vegetable stock
200g arborio (short grain rice)
Parmesan rind, plus parmesan for serving
Salt
Freshly cracked black pepper
Extra virgin olive oil
Method
Add the olive oil to a heavy base large pot.
Add the onion and cook gently until soft and lightly golden in colour.
Add the cabbage and stir through the onions, cook for about 10 minutes or until lightly coloured.
Pour over the stock, turn the heat to a gentle simmer and cook for at least an hour so the cabbage is very soft and sweet.
Add the parmesan rind, 1 teaspoon of salt and continue cooking for another 30 minutes.
Add the rice, stir and cook until the rice is al dente (tender).
If the soup becomes too thick add another cup of water.
Season the soup with more salt if needed.
Serve it with a generous drizzle of extra virgin olive oil, freshly grated parmesan and plenty of freshly cracked black pepper.
