Rice and cabbage
- Gluten Free
- Lactose Free
- Energy Kcal 608
- Carbohydrates g 68.8
- of which sugars g 4.3
- Protein g 21.1
- Fats g 27.6
- of which saturated fat g 8.78
- Fiber g 1.9
- Cholesterol mg 47
- Sodium mg 1201
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
So... Here's the thing: In the heart of Campania, there's this cabbage and rice dish that’s been a staple in Southern Italy for generations. Riso e verza, or as the locals in Naples say, “O virzo cu o rriso,” really brings everyone together—especially when it’s chilly. And listen, what makes this cabbage rice recipe stand out is how it uses humble, local stuff—big leafy cabbage, a handful of rice, maybe some pancetta for that extra savory kick. It's so so tender and rich, with the cabbage and rice soaking up all those cozy, rustic flavors. Really, it’s like a warm hug on a cold day, packed with nostalgia and genuine Southern Italian pride.
Families in Naples and around the countryside often have their own twist on riso e verza. And thing is, the basics never really change. And you know what? People love this cabbage rice bowl for how it turns simple ingredients into something truly comforting. Plus, it’s perfect for stretching a meal when you've got a crowd to feed. Adding a bit of pancetta? Classic move around here. It gives everything a smoky note that pairs perfectly with the soft, almost creamy rice. Some folks call it “Virz’e rise” in the local dialect—showing how much this dish is tied to the area’s identity. It’s not some fancy cabbage rice casserole or a trendy modern recipe. No way. It’s old-school comfort food that still makes an appearance in Neapolitan homes, especially when it gets cold out.
Whether you know it as an easy cabbage rice or just a taste of Naples, riso e verza is the kind of meal that sticks with you. Filling, moist, and really real. Sharing this with friends or family—with some crusty bread—is unbeatable. And those hearty winter vibes? Can't go wrong. It’s a reminder of the simple joys in traditional Southern Italian cooking, connecting you to the rich culture and warmth of this beautiful region. For sure.
- INGREDIENTS
- Vialone nano rice 1 ½ cup (320 g)
- Verza (savoy cabbage) 1.1 lbs (500 g)
- Grana Padano PDO cheese 1.1 cups (100 g) - grated
- Extra virgin olive oil 3 ¼ tbsp (50 g)
- Yellow onions 2.8 oz (80 g)
- Vegetable broth 4.65 cups (1.1 l)
- Pancetta tesa 3.5 oz (100 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Rice and cabbage
To prepare rice and cabbage, start by making the Vegetable broth. Once ready, wash and dry the cabbage thoroughly. Peel off the outer leaves 1, cut it in half 2, and remove the tougher central rib, using a small but sharp knife: just make a triangular cut around the part to be removed 3.
Slice the cabbage into julienne strips 4 and set aside. Proceed by slicing the bacon first into strips and then into cubes 5 and set it aside as well. After peeling the onion, finely chop it 6.
In a non-stick pot with high sides, sauté the onion with the oil over low heat 7, stirring occasionally. Once golden, add the bacon 8: let it fry for a few minutes to form a light crust on the surface. Continue stirring to prevent the bacon and onion from sticking to the bottom of the pot. At this point, add the cabbage 9.
Continue to stir the ingredients for about 10 minutes over low heat 10. At this point, it won't be necessary to add liquids as the cabbage will naturally release them. Now pour in 3 1/2 cups of broth 11 and let it cook over moderate heat, stirring occasionally for at least 35-40 minutes, covering with a lid 12.
At this point, add the rice 13, mix the ingredients well 14, and pour in the remaining broth 15. Let it cook over moderate heat until you get a sort of thick, almost dry soup.
A few minutes before the end of cooking, add the grated cheese 16, mix well 17. Finally, season with salt and pepper and serve your rice and cabbage 18!