INGREDIENTS PER 3 PEOPLE
stock cube, 1
water, 4 cups
rice, 8,8 oz
parsley, a small bunch
salt and pepper
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