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Rice With Green Cabbage Recipe
|Cabbage leaves||8 Large (Crisp Green)|
|Waxy potatoes||3 Medium|
|Risotto rice||1 Cup (16 tbs)|
|Thick bacon slices||4|
|Oil||1 1⁄2 Tablespoon|
|Parmesan cheese/Hard cheese||1⁄3 Cup (5.33 tbs), grated|
Calories 996 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 10.8 g54.1%
Trans Fat 0 g
Cholesterol 32.9 mg
Sodium 785.1 mg32.7%
Total Carbohydrates 184 g61.5%
Dietary Fiber 61.5 g246.1%
Sugars 62.2 g
Protein 35 g70.6%
Vitamin A 79.6% Vitamin C 1158.9%
Calcium 139.4% Iron 105.8%
*Based on a 2000 Calorie diet
1 In a large saucepan, bring water to a boil wit a pinch of salt.
2 Rinse the cabbage leaves well.
3 Shred them finely.
4 Peel the potatoes and dice.
5 Add the cabbage and potatoes to the boiling water and cook for 2 minutes.
6 Sprinkle in the rice and cook for about 14 minutes or until it is tender but still has a little crispness to it.
7 Drain and allow to cool.
8 Place in the refrigerator and chill.
9 Remove the mixture from the refrigerator and place at room temperature for 20 minutes.
10 Chop the bacon.
11 In a large saucepan, heat oil and butter.
12 Fry the bacon along with sage leaves for 2-3 minutes, stirring until the bacon is crisp brown.
13 Gradually add the rice and vegetable mixture.
14 Increase the heat, and fry while stirring for 2-3 minutes.
15 Remove from the heat.
16 Sprinkle with the grated cheese.
17 Serve at once on hot plates.
18 It is excellent with very fresh white (non oily) fish that has been rolled in seasoned flour and shallow fried in a little oil and butter.