cabbage, 1/2
stock cube, 1
water, 4 cups
rice, 8,8 oz
shallot, 1
parsley, a small bunch
salt and pepper
olive oil
grated Parmesan cheese


Wash the cabbage, remove the outer leaves and chop it into stripes. Then, chop the onion finely and stir it in a pan with 2 tbsp of olive oil.
Add the cabbage and stir for a couple of minutes,then add the stock cube, cover with boiling water and cook for 15-20 minutes.
Add the rice, stir it well, then add boiling water. Cook for 15-18 minutes, following the packet instructions, keeping adding hot water as it dries out. Switch the heat off, add 3 tbsp of grated Parmesan. then stir .
Serve immediately, sprinkled with chopped parsley and with a dash olive oil.

Thanks to: My Little Italian Kitchen