Rice and smothered cabbage soup from Essentials of Classic Italian Cooking (page 94) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MariaSwe on January 30, 2022

    So much better than it sounds. I used equal amounts of savoy, green and red cabbage, because that's what I had at home. When I tasted the smothered cabbage I was a bit disappointed but I shouldn't have been because the finished dish was wonderful. Really simple and lots of hands off time, but takes about 2,5 hours.

  • Melyinoz on July 28, 2020

    I’ve made this soup a few times now. It is simple and very comforting. The addition of rice makes this a hearty and satisfying soup.

  • vickster on December 29, 2018

    Very simple and delicious, with few ingredients. But does require planning to prepare the cabbage.

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