Cabbage Rice & Beans
Full ingredient list
- 1/4 cup olive oil
- 1 large leek, trimmed, washed, and chopped
- 1 large red onion, chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 1 cabbage head (about a pound), trimmed and coarsely shredded
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 2/3 cup rice
- 2/3 cup white wine
- 2 to 4 cups vegetable stock or broth, as needed
- 1 cup cooked cannellini beans
- Salt
- Pepper
- Finely grated zest of 1 lemon
- 1 small bunch parsley, leaves only, chopped
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.
Preparation
1
Heat the olive oil in a large wide pot over medium heat and cook the leek and onion until soft, lightly colored, about 8 minutes, stirring.
2
Stir in the finely chopped celery and cook for about 2 to 3 minutes, until softened.
3
Add the garlic, give it a swirl, and then add the coarsely shredded cabbage, in batches if necessary, until it loses volume and all of it is in the pan.
4
Cover and steam in its own juices for 2 to 3 minutes.
5
Stir in the paprika, then stir in the tomato paste. Cook all together, stirring, for a minute or so.
6
Add the rice, stir it into the vegetables, and then add 2/3 cup wine. Once it begins to cook off and steam up, add 1 cup of vegetable stock.
7
Lower the heat and simmer, adding more stock as needed, in 1/2-cup increments, until the rice is tender and the mixture creamy.
8
Stir in the beans and leave for 10 more minutes. Then, remove from heat.
9
Season to taste with salt and pepper, add the lemon zest and parsley, and serve.