Rice and Cabbage

This flavorful combination remains a favorite in our house. It’s so healthful—it’s rich in important nutrients, and cabbage is a cruciferous vegetable highly recommended by researchers who believe it may help prevent many cancers. Serve a bowl topped with a little Parmesan cheese for a most delicious meal. A nice salad of sliced avocado and tomato wedges tossed with a little olive oil, fresh lime juice, cilantro, salt, and pepper will be wonderful and will cost less than ten dollars.

Ingredients

  • 2 cups brown rice
  • 1 bay leaf
  • Salt
  • 5 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, sliced
  • 1 large onion or 2 smaller ones, coarsely chopped
  • 1 large (a little more than 3 pounds) head green cabbage, coarsely chopped
  • ½ cup coarsely chopped Italian flat-leaf parsley
  • Pepper, if desired
  • grated Parmesan cheese, if desired

Method

  1. Measure the rice into a heavy pot. Add 7 cups cold water, the bay leaf, and a little salt. Cover and bring to a boil over high heat. When it reaches a boil, reduce the heat to low and simmer the rice, covered, for about 25 minutes, until it is just tender and remains covered with water (my mom uses a wet rice for this dish). Drain most of the remaining water, but leave a little, about ¼ cup, in the rice. Set aside.
  2. In a heavy 4-quart pot, heat the olive oil over low-medium heat. Add the garlic, onion, cabbage, and parsley. Sprinkle with salt. Cover and cook the cabbage for about 30 minutes, stirring occasionally until the cabbage is softened and has released some of its liquid. Add 2 cups of water, cover, and continue cooking for about 30 minutes, stirring occasionally, until the cabbage is soft. Stir in the cooked rice and any remaining water and continue cooking, covered, for another minute just to heat it through. Taste for seasonings. Serve with pepper and Parmesan cheese to sprinkle on top, if desired.

,