0.5 medium head raw cabbage (approximately 4 cups / 300 g), finely chopped
0.25 cup (45 g) white long-grain rice, boiled
0.5 tsp (1 g) fresh parsley, finely chopped
1 Salt and black pepper, to taste
0.5 cup (120 ml) White Stock (light chicken or veal stock)
Instructions
1. Finely chop two thin slices of bacon. Combine the bacon with the finely chopped cabbage in a large heavy saucepan or Dutch oven. Cover and cook over low heat — approximately 300°F (150°C) equivalent on a stovetop burner set to low — for 30 minutes, stirring occasionally, until the cabbage is completely wilted, translucent, and the bacon has rendered its fat. The cabbage should be soft throughout with no remaining raw crunch.
2. While the cabbage cooks, boil the rice separately in salted water until just tender, 12–16 minutes, until the grains are cooked through but not mushy. Drain and set aside.
3. Add the boiled rice, chopped parsley, salt, and pepper to the cabbage and bacon mixture. Stir to combine.
4. Pour in 1/2 cup (120 ml) White Stock (a light, unsalted or lightly salted chicken or veal stock). Stir well to moisten all ingredients.
5. Cook uncovered over low heat for 15 minutes, stirring occasionally, until the stock is mostly absorbed and the mixture is cohesive and heated through. The finished dish should be moist but not soupy, with the rice swollen and the cabbage fully tender.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.