Cabbage and Rice

40 mins
Serves 1
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Directions

  1. 1Cook guanciale in a cold pan.
  2. 2Cook guanciale in a cold pan.
  3. 3Cook guanciale in a cold pan.
  4. 4Chop celery and onion.
  5. 5Chop celery and onion.
  6. 6Chop celery and onion.
  7. 7Chop half a head of cabbage.
  8. 8Chop half a head of cabbage.
  9. 9Chop half a head of cabbage.
  10. 10Add olive oil to the pan with the guanciale.
  11. 11Add olive oil to the pan with the guanciale.
  12. 12Add olive oil to the pan with the guanciale.
  13. 13Sauté celery and onion on medium-low heat.
  14. 14Sauté celery and onion on medium-low heat.
  15. 15Sauté celery and onion on medium-low heat.
  16. 16Add passata once the vegetables are softened.
  17. 17Add passata once the vegetables are softened.
  18. 18Add passata once the vegetables are softened.
  19. 19Cook for a couple of minutes and add the cabbage.
  20. 20Cook for a couple of minutes and add the cabbage.
  21. 21Cook for a couple of minutes and add the cabbage.
  22. 22Top it up with four cups of water.
  23. 23Top it up with four cups of water.
  24. 24Top it up with four cups of water.
  25. 25Add a little bit of salt and cook on medium-low for 20 minutes.
  26. 26Add a little bit of salt and cook on medium-low for 20 minutes.
  27. 27Add a little bit of salt and cook on medium-low for 20 minutes.
  28. 28Prepare your garnish of parmesan.
  29. 29Prepare your garnish of parmesan.
  30. 30Prepare your garnish of parmesan.
  31. 31After 20 minutes, the cabbage is cooked, add a cup of rice.
  32. 32After 20 minutes, the cabbage is cooked, add a cup of rice.
  33. 33After 20 minutes, the cabbage is cooked, add a cup of rice.
  34. 34Give it a good mix and cook for another 20 minutes, stirring occasionally.
  35. 35Give it a good mix and cook for another 20 minutes, stirring occasionally.
  36. 36Give it a good mix and cook for another 20 minutes, stirring occasionally.
  37. 37Off the heat, add parmesan and butter.
  38. 38Off the heat, add parmesan and butter.
  39. 39Off the heat, add parmesan and butter.
  40. 40Cover it for 5 minutes to let the rice soak the juices.
  41. 41Cover it for 5 minutes to let the rice soak the juices.
  42. 42Cover it for 5 minutes to let the rice soak the juices.
  43. 43The rice is now cooked, give it a good mix.
  44. 44The rice is now cooked, give it a good mix.
  45. 45The rice is now cooked, give it a good mix.
  46. 46Plate it up.
  47. 47Plate it up.
  48. 48Plate it up.
  49. 49Finish with celery leaves, parmesan and olive oil.
  50. 50Finish with celery leaves, parmesan and olive oil.
  51. 51Finish with celery leaves, parmesan and olive oil.

Ingredients

  • 100 g guanciale
  • 100 g guanciale
  • 100 g guanciale
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 half head cabbage
  • 1 half head cabbage
  • 1 half head cabbage
  • 1 glug passata
  • 1 glug passata
  • 1 glug passata
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 20 g parmesan
  • 20 g parmesan
  • 20 g parmesan
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • 1 handful celery leaves
  • 1 handful celery leaves
  • 1 handful celery leaves
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil

Equipment

cold panknifewooden spoon