Make Ahead

Marcella Hazan's Rice & Smothered Cabbage Soup

March 18, 2014
4
78 Ratings
Photo by Mark Weinberg
  • Serves 4 to 6 people
Author Notes

A technique for bringing out the hidden beauty in cabbage—and a soupy, risotto-ish cure for the end-of-winter blues. Adapted very slightly from Marcella Hazan's Essentials of Classic Italian Cooking (Knopf, 1992). —Genius Recipes

What You'll Need
Watch This Recipe
Marcella Hazan's Rice & Smothered Cabbage Soup
Ingredients
  • Smothered Cabbage, Venetian Style
  • 2 pounds green, red, or Savoy cabbage
  • 1/2 cup chopped onion
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon chopped garlic
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 tablespoon wine vinegar, white or red
  • Rice and Smothered Cabbage Soup
  • The Smothered Cabbage, from above
  • 3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
  • 2/3 cup rice, preferably Italian Arborio rice
  • 2 tablespoons butter
  • 1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
  • Salt
  • Black pepper, ground fresh from the mill
Directions
  1. Smothered Cabbage, Venetian Style
  2. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
  3. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  4. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
  1. Rice and Smothered Cabbage Soup
  2. Put the cabbage and broth into a soup pot, and turn on the heat to medium.
  3. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  4. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.

See what other Food52ers are saying.

  • Susanna
    Susanna
  • Judi Lowell-Riley
    Judi Lowell-Riley
  • jcrcooks
    jcrcooks
  • Kim Watt
    Kim Watt
  • Kellia Brinson
    Kellia Brinson
Genius Recipes

Recipe by: Genius Recipes

132 Reviews

Susanna January 15, 2024
I’ve made the cabbage soooo many times, on its own or with the broth and rice. But lately my favorite way to eat it is stirred into a bowl of brothy white beans.
 
Anna December 19, 2023
One of my favorites. So delicious and comforting!
 
Jaime September 24, 2023
I added white kidney beans to make it into a meal. It was amazing!
 
Judi L. May 21, 2023
So easy and definitely not underwhelming. This is an outstanding recipe but, that being said, anything coming from Marcella Hazan is outstanding.
 
Hillary K. March 6, 2023
Soooooo good. I prepped the smothered cabbage on a Sunday so I could have quick weeknight meal. This came together quickly and delicious depth of flavor. I may throw a parm rind in w the rice next time I make this just to enhance it. So easy and so good.
 
jcrcooks February 13, 2023
This is an outstanding dish! I made some "healthy" & vegetarian modifications- I used 32 oz of a quality vegetable broth (I like Kitchen Basics), & used short grain brown rice instead of white Italian Arborio. To make this modification one has to cook the rice for 45 minutes & blend some of the rice to get starch release...
 
lulu7 February 6, 2023
I just made this recipe with a red cabbage that I needed to use, a leftover parmesan rind and really good reduced home made chicken broth I had in the freezer. I think the negative reviews is due to not having good stock and the parmesan rind really adds some flavor. I is a simple super satisfying dish which I am very happy to have made. Already had 2 bowls of it. The red cabbage may not make it the prettiest dish but I loved it.
 
Kim W. February 7, 2022
Perfect. I used regular green cabbage and added half a lemons worth of juice at the end per another recommendation on another recipe site that I would quote if I could find it…definitely use the Parmesan rinds if you have them and be generous with the salt and pepper during the cabbage braising helps build complexity.
 
Kellia B. November 12, 2021
Delicious! It’s amazing how simple yet flavorful this soup is. Definitely going in the regular cold weather soup rotation.
 
Melissa August 15, 2020
I've made this many times over the years for myself; and for friends and family; everyone loves it. It's so simple, yet comforting, and complex and tastes even better the next day. I feel like the people who found it bland may not have seasoned it appropriately.
 
Irene C. June 17, 2020
OMG!! What a wonderful soup! I have made the smothered cabbage before and had 1 1/2 C frozen so decided to try the soup. After defrosting i added 2 C water with better than boullion chicken paste(had no homemade stock on hand) and long grain jasimine rice since that's all i had. (and some grated parma) HEAVENLY!! so comforting and flavorful!!! ALSO-RE: the Smothered Cabbage; it only takes an hour or less rather than the 1 1/2 hr in the recipe.
 
Tam May 26, 2020
Wow it's a lot easier than I thought. I chopped all by hand and it was quick. I added about another cup of water in the soup, my risotto was old, so maybe tougher and took a little longer to cook. So yummy. I could see a thick slice of cheezy toast topping on this soup. Thank you.
 
rlsalvati April 26, 2020
Smothered cabbage is my favorite thing to do with cabbage, I usually stop at that point and forego the soup. If you have a red cabbage, be sure to turn off the heat as soon as the cabbage is ready or you risk losing the color. Smothered cabbage is a great main dish with some grated parmesan or, if you want a meat, with pork roast.
 
Taylor S. April 10, 2020
I have made this many, many times over the past 6 or so years and it never disappoints!! So tender and comforting with numerous layers of flavor built in.
 
Christy March 12, 2020
a go-to soup recipe, freezes well, comforting and hearty
 
Julieek March 3, 2020
This is outstanding! I made it with a high quality carton of beef broth - a whole quart - and some additional water. I wanted more of a soup and less of a risotto. I can't imagine only using a can of broth and diluting it. I added the additional liquid gradually as though I were making risotto. This kind of reminded me of French onion soup with cabbage! I added a bit more red wine vinegar, as well.
 
LLStone January 30, 2024
I just made this tonight. I can't eat beef (alpha gal allergy) but used homemade chicken stock instead. I did add a whole quart of stock and omitted the rice, added some beans and served w/ a large swiss cheesy toast. I thought it was very reminiscent of a French onion soup so I wanted to comment to say so. I will certainly make again. I've missed the traditional French Onion soup so it was particularly nice on this cold evening.
 
Jackie F. February 13, 2020
After following the recipe, I am quite astonished that this dish gets so many good reviews. I found it to be truly unremarkable. If you have any doubts, and you should if you've read many of the reviews, don't prepare this unless you don't mind the idea that after 2 hours you may be greatly disappointed and wished you'd prepared the cabbage in some other way. At least it isn't an expensive loss. But hey- many people love it - so maybe you'll be in that camp. The upside for me is I know now it's unlikely I will ever need to cook cabbage for that length of time again!
 
Angela C. December 29, 2021
I too was disappointed. I made it because I love cabbage and rice but I don't taste the depth of flavor i was expecting. Maybe it'll be better tomorrow?
 
bellly January 15, 2020
This was one of the most delicious things I’ve ever cooked. Very unexpected. So simple, so good and savory.

(I splurged on some Kettle and Fire beef broth, and used Irish butter and jasmine rice. I used half of an onion which ended up being more than half of a cup, and then used about a TBS and a half of garlic. Mine ended up having more of the consistency of a rice casserole since I didn’t add more liquid.)
 
bellly January 15, 2020
Oh and I used Manchego cheese instead of Parmesan!
 
Danielle November 29, 2019
I made this vegan and it came out great!
 
ChristinaJean October 29, 2019
I have loved this recipe for years, and can't imagine why it doesn't have a higher rating on here. I've made it with and without the rice, with and without chicken thighs, with and without beans, and all the variations I've tried yield a tasty, low-cost, and pretty easy meal.
 
Terri S. April 29, 2019
Wow. I REALLY wanted to like this, but I am completely underwhelmed. I spent several hours this morning preparing it exactly according to the recipe (I used beef stock from a carton and red wine vinegar). I'm so disappointed. I actually dumped the bowl I had served up (to myself) back into the pot after a couple bites, then started adding anything I could grab to salvage it (spices: paprika, chipotle, coriander, dill, bay), plus two cans of diced tomatoes and a ton of leftover shredded cuban pork. It is simmering away and I hope it will be more palatable. I sincerely have no idea how this recipe got such rave reviews--it was completely bland, and frankly, I could not even eat a bowl of it. The cabbage and onions had definitely caramelized. I used good butter and organic stock. I just don't know what to say...
 
MoMoWack August 4, 2019
It could possibly be the beef stock. Beef stock is not chicken stock.
 
MacGuffin January 31, 2023
The recipe calls for either/or.
 
Jojo February 20, 2019
I have to admit that i don't think I've ever cooked a less photo worthy dish. I was sceptical chopping the cabbage, sceptical after an hour and 30 minutes of sauteeing and it still looking meh (I actually ended up throwing it in the crock pot to finish because i had to go to bed and i figured it couldn't possibly get worse). The following day i made the soup, still sceptical plating it - right up until the point i lifted that first delicious morsel up to my mouth. As my tastebuds exploded into the most beautiful gastronomic harmony and i finally realized what all the fuss was about. I loved this and will definitely make again!
 
SeeSee February 11, 2019
Hi, I’ve been loving this recipe for a while...lately, I’ve been trying to be vegan and I made it with veggie broth and it still tastes delicious. I also added already cooked Rancho Gordo Marcella beans to make a very complete meal. (Any white bean would do)
 
Noreen F. February 11, 2019
Made this Friday night and it was so, so good. Definitely not very photogenic, though! The leftovers are more like risotto than soup, as the rice had absorbed pretty much all the stock. I had some of the leftovers on Sunday morning with a fried egg on top, which was delicious, too!
 
Anne J. February 7, 2019
Yummy! Used a red cabbage and beef broth to make the soup, so the soup turned out dark dark and beefy. And some kielbasa on the side. A keeper.
 
Reed K. January 23, 2019
Made this yesterday (I've had the recipe saved for ages) and it is absolutely delicious! I agree that the smothered cabbage is pretty fantastic on its own (next time I'll double the recipe) but the soup is extra special. Even my husband, who claims to not like soup, really like it. I served it with sliced sausage on top.
 
Pat M. January 3, 2019
Does not take the amount of time recipe indicates, do not let the time stop you from making. Did not add all the liquid found it very filling and will make again. Used chicken stock. Creamy wonderful flavor, use good butter!
 
bellly December 9, 2018
Which beef meat broth recipe did you use? 🤗
 
Jill F. December 9, 2018
I used the poultry/meat stock recipe from Splendid Table. You want a rich, flavorful stock that can carry the rest of the ingredients.
 
Angie November 15, 2018
This soup is sneakily delicious. I halved it because I didn't need that many servings and it was worth the investment of time. I made the onions the night before while cooking something else so it didn't seem like it took too long. I had homemade chicken stock on hand and used that.
 
Annie W. September 13, 2018
I loved how creamy this recipe turns out. I, admittedly, didn't read the directions ahead of time and wasn't exactly prepared for the time commitment needed to turn the cabbage into such a decadent treat, but it was well worth the time. While I didn't love the end result, as a soup; I see full merit in this dish as a side addition to a grain/meat combo. It's doubtful that I will make it again, save for a special occasion accompaniment.
 
Judy August 23, 2018
The recipe indicates wine vinegar, but the video indicates white wine. Which is correct?
 
rlsalvati August 25, 2018
You want vinegar - I often use cider vinegar rather than white wine vinegar.
 
Pookie13815 April 4, 2018
This was an absolutely delicious "soup". My husband is not a great lover of cabbage but had 2 servings. This is definitely going to be a repeat dish!
 
Michelle March 24, 2018
Wow. Just the smothered cabbage as a side dish is far more delicious than it has any right to be. This is my new favorite vegetable dish. It reminds me of moo shu. I look forward to keeping a batch of this in the fridge to throw an egg or sausage on top for a quick meal.
 
Lily March 14, 2018
I made this exactly as written and it was delicious. The ingredients and method are super simple, but the flavor is out of this world.
 
Laurabee March 3, 2018
Love these simple recipes where technique really makes or breaks the results. I made this mostly as written, but probably shaved fifteen minutes off the preliminary cabbage braising time. I did add a half glass of white wine in addition to water during the braise when it looked like it needed a bit of liquid. This recipe yielded amazing depth and complexity of flavor. Smoky, almost. This is a keeper...love it. I didn’t have beef stock on hand, but I did have homemade turkey stock which worked beautifully.
 
jacqueline P. February 12, 2018
I found this hugely disappointing. A lot of prep and cooking time resulted in ho-hum mono-flavour.
 
Laura B. February 8, 2018
My kids were suspicious of this but it is delicious. I will definitely make it again and again. Easy, cheap and so good.
 
Fran M. February 7, 2018
In the video it looks like 1/4 cup of white wine is added but it’s not listed in the ingredients. The ingredients has wine vinegar. Did anyone else notice that?
 
Kristen M. February 7, 2018
Apparently not! The recipe here is correct. I'll let our video team know to update the video before they share it again—thank you.
 
kahtemo April 1, 2018
video stills says white wine...
 
Kristen M. April 4, 2018
Pesky bugger! The video is updated here now as well—thank you.
 
GregoryBPortland January 27, 2018
The onions will caramelize but I agree--ten to twelve minutes should do it. And then the garlic is added for a quick 30-45-second warming to just turn a pale gold and release their scent. Anytime you're changing ingredients into a another color, you are caramelizing it.
 
Susanna January 26, 2018
I’m making the cabbage right now but not sure what to make of the instructions to cook the onion. Cooking it until deep gold seems to imply caramelizing it (which I would probably do with less oil), cooking it for 30 to 40 minutes before adding the (garlic and) cabbage? Am I wrong?
 
Nicole K. January 26, 2018
Cook the onions until golden, not for 30-40 min, more like 10 min. I use the full amount of oil. I feel like that amount is necessary once you add the cabbage. Hope this helps!
 
Nicole K. January 20, 2018
Making this today and I have made it countless times. Great simple winter meal. I think that focusing on great quality ingredients is really what makes this a winner because the ingredients list is so short. Homemade broth is practically non negotiable here.
 
Cathy W. January 3, 2018
I made this soup for the first time today, but it won't be my last. I "smothered" the green cabbage yesterday and finished the soup today....ingredients that pack a lot of flavor. Maybe a bit more onion next time, but it's delicious as is. The beauty of this recipe is the simplicity of these blended flavors. I see why this is a Community Pick. Highly recommend !
 
MJ January 3, 2018
My NY resolution is to try new recipes. I made this for the first time yesterday and loved it! The only thing I changed was I used veg broth. I used a regular cabbage because that is what I had and it carmelized beautifully. It reminded me of french onion soup.
 
Bluerroses November 28, 2017
The cabbage was luscious and meltingly tender. Realizing that we were too hungry to wait for soup, I browned italian sausages in a little oil and added them to the cabbage for the last ten minutes of cooking. It was a wonderful combination--can't wait to try again and have the full monte.
 
Ann H. November 27, 2017
After reading all these comments and seeing the polarity between those who thought it was richly flavored and those who though it was ho-hum bland, I wonder if it was due to (the lack) caramelization of the cabbage which appears to be crucial to this recipe. The sugar content of any ol' head of cabbage can be vastly different depending on the kind of cabbage, what time of year, how long the cabbage has been in storage, humidity content, soil content, etc. etc. I found it interesting that the savoy cabbage was most often attributed to better flavor and color of the dish, but then, the savoy cabbage is a sweeter cabbage rather than the green. I never saw anyone comment about red cabbage, but I suspect the addition of the vinegar will throw off the pH-sensitive pigments of the red cabbage, turning it into something less appealing to the eye. But it's definitely worth a try.
 
J_Bean February 3, 2018
The red cabbage will turn a dull bluish purple while it cooks and then the addition of vinegar will turn it bright magenta. It's vegetable litmus paper!
 
Candice March 4, 2018
Ann Hupe - I agree completely! I think a big part of it is the initial deep caramelization of the onion and cooking the garlic until golden. Without this I imagine it must taste like straight-up braised cabbage - definitely one note. It's about adding all these layers of ingredients and then coaxing them to slowly reveal their best depth of flavor that make the final result so complex and amazing!
 
PatrickP October 26, 2017
Pressure cooker update. I’d need to do a side by side comparison, but yes, it works. I added 150 ml of water and cooked for 25 mins (obviously with temp turned down to minimum but enough to maintain pressure), shaking the pan 2 or 3 times during and cooled it using the natural release method, Next time, I’ll try with 100ml as there was zero sign of burning.
 
PatrickP October 26, 2017
Has anyone tried cooking the cabbage in a pressure cooker and if so, did it work, how much liquid did you add to avoid it burning and how long did you cook it for?
 
Emma K. October 2, 2017
Made this tonight and it was very good. Easy and ends up tasting very rich, even with such humble ingredients. Made the cabbage last night while prepping dinner, and finished tonight, so it was very little work. A great meal when you don't have a lot of ingredients on hand.
 
Barbara B. February 9, 2017
This is what I make when I DO feel like cooking.
 
Kerry G. January 15, 2017
Sorry, that's farro, not Fargo. Great movie, but....
 
Kerry G. January 15, 2017
This is a delicious and comforting dish. I stopped before the soup stage and simply had the cabbage (cooked almost 2 hrs) with Fargo that I had made separately. Used less oil, but will use some good quality finishing oil next me. Used sherry vinegar (because it's delicious) and grated aged cheddar (because that's what I had on hand). Also mixed in small amount of plain Greek yoghurt.
 
Elizabeth February 1, 2017
You just reviewed a completely different dish.
 
Leah January 14, 2017
This was delicious! I substituted half of the cabbage for sauerkraut (rinsed to remove excess salt), and it ended up tasting like my mother in law's kapusta (which I love). The rice was a fun addition I wouldn't have tried otherwise, and made it into a substantial meal.
 
Greta G. January 12, 2017
The soup was wonderful and simple.The only change i made was to add a splash of vinegar at the very end which made the flavour more lively.
 
Alicia H. December 21, 2016
Made this tonight, but forgot the vinegar. It was still wonderful. The dark green bits of Savoy cabbage keep this soup from being too pale.
 
Alicia H. December 21, 2016
Made this tonight, but forgot the vinegar. It was still wonderful. The dark green bits of Savoy cabbage keep this soup from being too pale.
 
Jill F. December 18, 2016
If you don't use really good stock, this recipe would be 'underwhelming'- as several people have commented. I make the Splendid Table 24 hour stock and keep it in my freezer. Using it in this recipe makes it a dish worthy of a special occasion.
 
Marsha G. November 24, 2016
This was all right. It certainly made a lot of leftovers, always a good thing, especially when the ingredients were inexpensive. The soup was a very unappealing color. I agree with Charlie King-Miller that more onion wouldn't hurt. Basically, I was underwhelmed.

http://www.what-marsha-eats.tumblr.com
 
Änneken October 29, 2016
I just made this and I can't believe that such simple ingredients create this much flavor. Delicious! I didn't have beef or chicken stock in the house so I used the souper mix instead (find it here: https://food52.com/recipes/64146-the-river-cottage-s-vegetable-bouillon-a-k-a-souper-mix) which made the soup vegetarian.
 
Charlie K. October 12, 2016
Um, what? I may be in the minority here, but this recipe was SO underwhelming! It's just overcooked cabbage and onion. And not enough onion, either! I would not describe this recipe as "genius," nor does it bring out any hidden beauty in cabbage.
 
heatheranne April 28, 2016
This was so simple, and yet soooo tasty. I didn't even have garlic. That would have made it even better. It's awesome on its own, but I mixed it with kale, white beans and sausage.
 
Heather April 4, 2016
This is comfort in a bowl. It tastes like it is made with cream and has a lovely sweetness I haven't experienced with a cabbage dish. I can taste the genius and wisdom Marcella. To the many encores this dish will perform in my humble kitchen.
 
liz A. October 14, 2016
ah, i couldn't agree more!
 
wendy W. March 11, 2016
Oh, my goodness, this smothered cabbage is fantastic. I used savoy cabbage and added a little extra white wine vinegar. It tasted like a very mild sauerkraut. Yum. Put some on pasta with a bit of grated cheese on top and it was quite different, definitely delicious. Also used it as a side dish. Wow. I will be making this on a regular basis.
 
BavarianCook February 21, 2016
This was delicious on its own but I added tiny chicken bratwurst nuggets (squeezed out of the casing) for the meat lovers in the house to one batch and got rave reviews. Definitely a keeper!
 
ItsBrooksie February 18, 2016
I made this last night with beef broth and short-grain brown rice. I added the uncooked brown rice directly, and the rice took about 30 minutes for al dente. It was absolutely delicious. I expected it to be good, but the end result is better than the ingredients would suggest (or maybe I'm just biased against cabbage).
 
jbfalise January 18, 2016
Such a simple soup but so comforting and delicious. Great wintertime soup-stew (stoup).
 
Zozo November 15, 2015
Made the soup with grated potato in place of rice and it's great! Thick without the risk of going gluey :) Smoked paprika + a spoonful of dijon mustard at the end made it even yummier.
 
Darlene October 24, 2015
This is really fabulous! I made it with brown rice and beef broth. I like my soups brothy, so I just made sure to add enough water/broth to make sure the end result was to my taste. :)
 
rlsalvati October 15, 2015
Yummy, this will be a new cool weather staple in my house. More stoup than soup, but easy enough to fix if soup is desired. I liked it thick. If, like me, you use brown rice, parboil the rice first a la Bittman.
 
Skiingstella September 18, 2015
I made this precisely as directed but it turned out as a risotto. There was absolutely no liquid left to qualify as a soup. There are risotto options I much prefer to cabbage. I really don't understand or share the the enthusiasm for what I was expecting to be a "genius" recipe. Nope, don't get it.
 
Nathan L. June 29, 2015
If you have any broccoli stalks left over, this is a perfect place to use them up -- just slice them thin so that they blend in texture wise.
 
JazzzyJ10 April 14, 2015
This came out better than I could have ever imagined! So simple and comforting!
 
JazzzyJ10 April 14, 2015
I made the smothered cabbage, then took have of that batch and went on the make the soup in the same pan. Had to add a little extra broth (I didn't add water) and it was perfect.
 
Toni W. April 9, 2015
This is such a delicious soup, so rich and thick, I could eat this all day
 
Melissa March 22, 2015
This is delicious! One of the best new soups that I have tried this season. Definately on the rotation! Thanks.
 
Mark X. February 23, 2015
We made this with the addition of shredded beef short ribs--fantastic results!:
http://www.asweliveandeat.com/beef-short-ribs-rice-and-smothered-cabbage-soup/
 
Double H. February 15, 2015
Just made this. Quite possibly one of the best soups ever. Perfect for a New England blizzard!
 
Randi December 1, 2014
I've never made it beyond the cabbage stage of this recipe. It is so delicious as is, and is the most requested veggie side dish in my home. Usually by the 12-year-old foodie. Some day I will make the whole soup.
 
liz A. October 14, 2016
yes, give it a try! & it's extra fun cause it can be customized several ways .. i didn't use chicken or beef but veggie broth which i imagine is equally as tasty ... and i can see myself using my leftovers in various ways because of its thickness (pasta topping?)
 
Marian B. November 24, 2014
Wow! This is so excellent! All I had was napa cabbage and farro (sorry, Marcella!) -- but it worked perfectly. I am so happy to have finally made this and now want to shout its existence from the rooftop. (Oh! And it's great with homemade vegetable broth.)
 
James G. April 26, 2015
As you well know Marcella would say you may substitute but, it will not be This recipe.
 
Transcendancing July 22, 2014
I cooked this last night and loved it, simple flavours that burst with deliciousness and great as Winter comfort food.
 
SeeSee April 23, 2014
This was fantastic, I used homemade chicken broth. After the rice cooked, I could have added more broth but enjoyed it as risotto. Marcella knows what she's doing... Thank you!
 
capers April 13, 2014
Try the smothered cabbage with a dollop of plain (full-fat!) yogurt on bow-tie noodles (a Moosewood inspiration). The definition of comfort food!
 
Melissa September 20, 2015
Oooooo sounds great- thanks (love Moosewood)
 
mdinmn April 9, 2014
Made this for dinner tonight... it was delicious.. but, sigh, I gotta say it was actually a little too rich for my taste... I think I'll stop at the smothered cabbage next time,and maybe cut back a little on the olive oil.. maybe serve it with a white bordeaux as foil for the richness..
 
Petite F. April 7, 2014
p.s. amamzing with vegie broth.
 
Stacy July 24, 2014
Thanks for the heads up! I always have veggie broth around and it's nice when someone has already tested it =)
 
Petite F. April 7, 2014
I didn't know cabbage could be so enticing! awesome flavor! I added chili flakes for a bit kick.
Thanks for sharing.
 
Anna W. April 2, 2014
Just finished my second bowl. for such a simple recipe, this yielded up an amazing amount of flavor. I substituted pearled farro for the rice, and added some micro arugula for subtle flavor. Excellent!
 
GregoryBPortland April 2, 2014
The day after I made this soup, I wanted to have the leftovers for lunch. The broth had been almost wholly absorbed into the rice. It was fine. I simply reheated it and it made a substantial lunch for me. It still tasted great.
 
Glenn April 2, 2014
I made this last weekend, incredible - thank you. Next time it doesn't make it all the way to soup, I tasted it just before the soup step and was torn if I should go further, oh well, just another excuse to make it again, cheers
 
DAVILCHICK April 2, 2014
We've made this twice now and never made it to the soup!! Well third time's the charm, I guess.
 
scrambled E. March 30, 2014
Comforting, hearty fare. I added a quart of chicken stock but in no way does it turn out "soup". The next day I added some white beans to the mix.
 
DAVILCHICK March 30, 2014
I made this the other night and stopped before the soup part. We just had it as a side dish but let me tell you - i could have eaten the entire thing as a main course. Thank you for this! So simple. So yum. Love Marcella!!!
 
Anne M. March 30, 2014
Has anyone made this with red cabbage?
 
je M. March 29, 2014
Made this the other night and I thought it was great. I added preserved lemon to it on account of BFs insistence, but he really wanted to add fennel seed. I really wanted to keep it simple. Probably would have been just as good with the fennel though. Anyone add any other flavors?
 
SunnyIowa March 29, 2014
Made this for dinner and it's fabulous. Savory deliciousness. I used savoy cabbage and I think that was a good call - it seemed to caramelize better than regular green or red (which sometimes can get mushy). Arborio rice is a must, although I did cut back on the olive oil. I ended up adding about 1.5 cups extra water while the rice cooked. I'll definitely make this again - the savory, robust flavors are amazing!
 
KFS March 27, 2014
Thank you for your comments GregoryB, I agree with your notion that recipes are templates, this one just didn't fit for me, however I am glad I tried it
 
GregoryBPortland March 27, 2014
I'm responding to KFS's comment about the broth. Recipes are a template and never set in stone (well baking doesn't adhere to this). Perhaps adding more broth if you felt it wasn't soupy enough would have made the recipe more palatable to you. There are so many variables from the equipment we use, to the weather, our interpretation of heat levels, etc., that all affect the final outcome. Our eyes and sense of taste are the most valuable tools we have as cooks.
 
MaryAnnParadise March 27, 2014
I have all of Marcella Hazan's cookbooks but had never made this soup. It was excellent. My husband really loved it. Perfect for lunch on a cold and rainy day with spring no where in sight. I added a little more vinegar and liked that. It added to the flavor profile. No way to rush the cabbage. Low and slow.
 
KFS March 26, 2014
I just made this and it is more like cabbage stew...not nearly the amount of broth pictured. I will have to add a great deal of liquid...probably won't make this one again
 
Anne M. March 24, 2014
I absolutely loved this recipe, it is worth the time to allow for it to blend the flavors. I add additional garlic for extra depth and some red pepper flakes towards the end. The rice adds a creaminess that makes it a total meal with a vibrant green salad and a nice glass of white wine.
 
Jennie March 23, 2014
I made this last week and liked it a lot. It was a bit of a pain to chop the cabbage, but I left it in larger chunks than the recipe suggests and it turned out fine. It tasted good and must be relatively healthy.
 
RavensFeast March 23, 2014
I am so glad you shared this recipe, it's simply delicious. I've easily made it 8 times this winter and still crave it. I've found that homemade stock makes a noticeable difference in flavor. Thanks!
 
GregoryBPortland March 22, 2014
Marcella's recipe for pork slowly braised on top of the stove with milk, was the first recipe that I ever made from one of the "Classic" books. Her blender pesto was excellent too, and I recall a meatloaf, also braised on top of the stove (it was rolled in cheesecloth--an exceptional recipe. I loved her books--they were also great reading (and her husband, Victor, was rumored to be the actual writer in English). But the woman had a rich imagination and hers was the first Italian cookbook that codified recipes according to Italian regions for the American reader. These days, I actually cook more from Lidia, but I return over and over to the recipes of Marcella Hazan.
 
pvanhagenlcsw March 22, 2014
I certainly agree with Gregory. This recipe is outstanding and clearly a reflection of the genius of Marcella Hazan; a few quality ingredients and time I experienced the soup as deep and full of flavor and I am not a cabbage fan. I am savoring the leftovers and will review her cookbooks again for additional inspiration.
 
GregoryBPortland March 22, 2014
I'm rather surprised to read two less-than-enthusiastic responses to this recipe. The soup I made had a deep, rich flavor, which I found addictive. I'm finishing it for lunch today.
 
Claudia February 7, 2018
I completely concur with this. Can I ask you how you prepare the leftovers? Simply reheat?
 
student E. March 22, 2014
I found the cabbage on it's own to be rather on the bland side, even with the zing of some vinegar (I think the super soft texture was part of it). I just made it into the soup, which I like a bit better. Seems like a good soup if you're feeling under the weather, but not a ton of flavor even with some sharp parm grated in.
 
Travler2130 March 22, 2014
This was just MEH. Easy to make but needed more flavor.
 
GregoryBPortland March 20, 2014
I just finished eating my first bowl of Marcella's remarkable recipe, and I'm working on my second bowl. This is such a fantastic winter soup. It's thick with the caramelized cabbage providing the richness along with the butter and cheese and the rice providing the extra texture. I had a slice of toasted Pugliese bread with it and a glass of Cotes du Rhone, which is a perfect with this wonderful soup (as I'm sure a range of red wines from Italy would be). I don't think I would want to cut corners with this soup. The slow breakdown of the cabbage still gives a bit of texture to the soup when it is served. The sweetness of the cabbage is revealed slowly in the cooking. I didn't mind the time this soup required. The results were intoxicating and my entire house is infused with this smell. I'm sure the results will be good with a slow cooker or a pressure cooker, but I wouldn't have missed Hazan's gentle coaxing of the flavors from a cabbage in the way she does with this recipe. Mrs. Hazan was my first teacher of Italian cooking via her great books, and Lidia Bastianich has modernized my knowledge via her superb cooking programs. The glory of Italian cooking can be found in the kind of recipes that start with such a humble vegetable and results in an aromatic and deeply flavorful soup that warms the soul and thrills you with its simplicity and depth. For Tastysweet, I would recommend the use of a pressure cooker over a microwave for making risotto. I've tried both, and I prefer to use pressure cooker.
 
tastysweet March 20, 2014
Cookedgoose: would you share your method of microwave risotto? Sounds intriguing.
 
grace March 19, 2014
Or you could cook it in a pressure cooker. That would speed up time.
 
CookedGoose March 19, 2014
Any suggestions on incorporating a slow cooker (crock pot) into this process? I'd love to reduce the amount of supervision required in the recipe. Thank you.
 
Billgro March 19, 2014
I don't believe that risotto works well with crock pot. Risotto needs a little stirring to release the starches that thicken the broth. Havent tried risotto in crock pot ever Cooked Goose
 
CookedGoose March 19, 2014
Aha! Good answer; perhaps the cabbage-cooking could be done in the crock pot...
BTW, I've had great success making risotto in the microwave!
 
student E. March 20, 2014
I'm just making the cabbage on the stove top and I think it would probably work well in the slow cooker.