Caramelized cabbage risotto from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 148) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

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

  • angela_gnbj4y on March 14, 2026

    Used a leek instead of onion and upped the white wine to about 1 cup. Used chicken broth. Sautéed some asparagus to serve on top. We loved this and absolutely smashed it. Would recommend.

  • Astrid5555 on April 20, 2025

    This is basically a variation on the Austrian pasta dish Krautfleckerl, and a very good one actually. Will definitely be repeated in fall!

  • snoozermoose on December 07, 2021

    I really wanted to like this because I love cabbage, but it felt one-note and not tasty enough to repeat especially considering how much more work it is to make than my standard mushroom risotto.

  • Frenchfoodie on March 14, 2021

    I enjoyed this deeply comforting savoury risotto. The various stages took a bit longer than suggested. Perhaps not my favourite risotto but a nice idea when you have lots of cabbage in.

  • Hannaha100 on April 02, 2020

    A rare win! Liked by everybody! I swapped the onion for a leek because DD1 doesn't like onions and she ate it all. Method otherwise followed as written. No need to do the rice after the cabbage if you have two big pans - I did both at the same time. I added quarter of a cup of nooch instead of cheese to make it vegan. I would make this again in a heartbeat, good enough to make for company.

  • Lsblackburn1 on October 06, 2018

    I used Savoy cabbage for this and loved it. It reminded me of French onion soup. Perfect for a fall night.

  • hirsheys on May 20, 2018

    I made this for lunch today and felt a little ambivalent about it. I love the taste of cabbage and onions, so I appreciate that overall flavor, but I felt that it was missing something in terms of acid. (This may be because I used sherry rather than wine, though?) Will add lemon to the leftovers. Also, given the fact that the taste of this is so fully affected by the broth, I wish I had used a homemade broth - in the future, I need to remember that about risottos...

  • southerncooker on March 28, 2018

    Hubs and I loved this. I used chicken broth.

  • Zosia on March 26, 2018

    Incredibly good! I used two pans, cooking the risotto in one while the cabbage caramelized in another.

  • julesamomof2 on January 21, 2018

    So delicious-a perfect dinner for a night home alone. Next time I'll try farro so I can avoid all the white rice.

  • Lmocooks on January 15, 2018

    Delicious! My cabbage despising husband declared “wow, this is GOOD!”. My 7,6 and 4 year old willingly ate their entire portions. I used chicken broth, so not quite vegetarian.

  • Lepa on November 20, 2017

    This is comfort food at its finest. I loved it!

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