Rice with Savoy cabbage (Riso con la verza) from More Classic Italian Cooking 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

  • nicolepellegrini on September 28, 2018

    This was unexpectedly lovely and a perfect dish for the start of Autumn. I never would have given it a try if not for stumbling upon it here when I had some cabbage and cheese to use up. There's a richness to it with all the cheese that makes it taste almost like a risotto but without all the hard work. I did use a smoked mozzarella, which I think definitely added an extra depth of flavor.

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