Marcella Hazan’s Rice & Smothered Cabbage Soup

The use of Arborio rice in this hearty soup makes it almost a soupy risotto. My husband was skeptical about eating it after hearing the name of the dish, but he absolutely loved it! I knew it would be delicious coming from such a classic book.

This “community pick” recipe was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via Food 52’s Genius Recipes. I used green cabbage, leeks, and red wine vinegar to make the smothered cabbage. I omitted the butter and added fresh lemon juice and Parmesan rind to the soup. Nice.

Yield: Serves 4 to 6 people

For the Smothered Cabbage, Venetian Style:

  • 1 1/2 to 2 pounds green, red, or Savoy cabbage (1 head)
  • 1 1/2 large leeks, halved and thinly sliced or 1/2 cup chopped yellow onion
  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, chopped
  • coarse salt
  • freshly ground black pepper
  • 1 T wine vinegar, white or red

For the Rice and Smothered Cabbage Soup:

  • smothered cabbage, from above
  • cups homemade meat broth or stock (we used beef here, but chicken/turkey is also good)(Vegetable stock can be substituted for a vegetarian version)
  • 2/3 cup rice, preferably Italian Arborio rice
  • Parmesan rind, optional
  • T butter, optional (I omitted it)
  • freshly squeezed juice from 1/2 of a lemon
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • coarse salt
  • freshly ground black pepper

To Make the Smothered Cabbage:

  1. Detach and discard the first few outer leaves of the cabbage.
  2. 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 leeks or 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.
  4. 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.
  5. Add salt, pepper, and the vinegar.
  6. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
  7. 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.
  8. 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.

To Make the Rice and Smothered Cabbage Soup:

  1. Put the cabbage and broth into a soup pot, I used a 4-quart enameled cast iron pot, and turn on the heat to medium.
  2. When the broth comes to a boil, add the rice and Parmesan rind.
  3. 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, if using, the lemon juice, and the grated Parmesan, stirring thoroughly.
  5. Remove and discard the Parmesan rind.
  6. Taste and correct for salt, and add a few grindings of black pepper.
  7. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
  8. Serve with more grated Parmesan.

Marcella Hazan’s Butter, Tomato, & Onion Sauce

I made this sauce when I was still swimming in gorgeous fresh tomatoes. Because the sauce is so simple, it really showcases them. That being said, the quality of the tomatoes used is very important.

There are many debates about this famous sauce online. Much of the discussion is about whether or not butter (and its richness) should be incorporated into a tomato sauce. My vote is “YES!” 🙂 After tasting it, I think most would agree with me. Other discussions revolve around dissatisfaction with the results compared to the “hype.” Comments about the sauce being soupy and underwhelming may stem from using lower quality tomatoes or an abbreviated cooking time. We loved it.

My intention was to freeze the sauce to enjoy it during the winter, but it was too delicious to wait. The debate about this sauce in my house was about what type of pasta to serve it with! 😉 My husband won with his choice of pappardelle. Great.

This recipe was adapted from Hazan Family Favorites: Beloved Italian Recipes by Guiliano Hazan, via Epicurious.com. I increased the cooking time and reserved the onions after removing them from the tomato mixture (I pureed and seasoned them to serve as a spread on toasted baguette slices). Using fresh instead of canned tomatoes may have altered the total cooking time. I more than doubled the cooking time in order to achieve my desired consistency. I also pureed the finished sauce. Addictive!

Yield: Makes enough sauce for 1 pound of pasta

  • 2 pounds ripe tomatoes (or 3 cups canned whole peeled tomatoes with their juice, preferably San Marzano)
  • 1 medium sweet yellow onion
  • 5 tablespoons butter
  • 1 1/4 teaspoons coarse salt
  • 1/3 cup freshly grated Parmigiano-Reggiano, to finish
  1. If using fresh tomatoes, peel them: Score the base of each tomato and place it in a pot of boiling water for 30 seconds. Remove the tomato with a wire strainer and peel off the skin.
  2. Coarsely chop the fresh or canned tomatoes.
  3. Trim both ends of the onion; peel it and cut it in half lengthwise.
  4. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes to 2 hours, depending on the size and shape of the pot. (I used an enameled cast iron pot.) The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
  5. Puree the finished sauce, if desired.
  6. Prepare one pound of pasta in boiling, salted water according to package directions.
  7. When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Note: If the sauce is doubled, the cooking time will increase.

 One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Penne with Radicchio

In my house, no one is a huge fan of bitter radicchio in their salad. Cooking it not only decreases its bitterness, but also creates a rich and wonderful pasta sauce in this dish along with pancetta and cream. It’s great way to use this special autumn CSA box treat.

This recipe was adapted from Giuliano Hazan’s Thirty Minute Pasta via giulianohazan.com. I modified the proportions of many ingredients, incorporated whole wheat pasta, and used leeks instead of sweet onions. Yummy.

Yield: Serves 2 to 3

  • 2 leeks, sliced into half moons, soaked and drained
  • 1 T unsalted butter
  • 4 ounces pancetta, cubed
  • 1/2 pound radicchio, finely shredded
  • coarse salt
  • freshly ground black pepper
  • 3-4 sprigs flat leaf Italian parsley, chopped (about 2 T)
  • 1/2 pound whole wheat penne or fusilli
  • 6 T  heavy cream
  • 1/4 cup grated freshly grated Parmigiano-Reggiano

IMG_1204

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Put the butter in a 12” skillet and place over medium high heat. When the butter begins to melt, add the clean leeks and sauté until softened, about 5 minutes.
  3. While the leeks are sautéing, remove any bruised leaves from the radicchio, cut it in half lengthwise and cut off the bottom of the root. Finely shred the radicchio. (I used a food processor.)
  4. When the leeks are soft, add the pancetta and cook until it loses its raw color 1-2 minutes.
  5. Add the radicchio and season with salt and pepper. Add about 1/4 cup water, lower the heat to medium, and cover the pan.
  6. Cook until the radicchio is very tender, about 20 minutes. Check it periodically and add more water if the liquid evaporates before the radicchio is tender.
  7. While the radicchio is cooking, finely chop enough parsley to measure about 2 tablespoons.
  8. After the radicchio has been cooking for at least 15 minutes, generously salt the boiling pasta water, put in the penne, and stir well. Cook until al dente.
  9. When the radicchio is tender, uncover the pan, raise the heat and let any remaining moisture evaporate. Add the cream and parsley. Cook until the cream has thickened and reduced by about one-third.
  10. When the pasta is done, drain well, toss with the sauce and cheese. Top with additional grated Parmigiano-Reggiano and parsley, as desired. Serve at once.

One Year Ago:

Two Years Ago:

Three Years Ago:

If you like this you may also like:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,342 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ina Garten's Easy French Apple Tart
Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Chicken & Farro with Caramelized Leeks
Chicken Stew with Biscuits
Bread Machine Brioche
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Firehouse Chili Gumbo
Portuguese Rolls
Foodista Food Blog of the Day Badge
%d bloggers like this: