Portuguese Cabbage Rice

A smooth rice where the grain stays firm, mixed with finely shredded green cabbage. Olive oil binds everything together for a glossy, aromatic result that smells like the Portuguese countryside.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 426
• Protein: 8 g
• Carbs: 68 g
• Fat: 12 g

Ingredients

• 300 g White rice ( dry )
• 250 g Green cabbage ( very finely shredded into strips )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( finely minced )
• 3 tbsp Extra virgin olive oil
• 700 ml Mineral water ( boiling )
• 1 pinch Gray sea salt
• 250 g Galician Kale ( finely shredded )

Instructions

1. Prepare the aromatic base

   Chop the onion and garlic. In a sauté pan, heat the olive oil and sweat everything until the onion is translucent and tender, without any browning.

2. Toast the rice

   Pour the rice into the pan. Stir vigorously to coat each grain with fat until they become shiny and slightly transparent at the edges.

3. Cook the rice

   Pour in boiling water and season with salt. Cover and simmer over low heat. The rice should absorb the liquid but remain moist, almost like a rustic risotto.

4. Integrate the cabbages

   Halfway through the rice cooking, add the finely shredded green cabbage and couve-galega. Mix gently. The cabbages should soften and become tender while maintaining their vibrant green color.

Chef's tips

• The rice should not be dry; it should remain slightly 'malandrinho' (wet).
• Shred the cabbage as finely as possible, almost like hair, so it integrates perfectly with the rice.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Add a splash of water before reheating to restore its creaminess.