Be sure to check out my new Library page, where I talk about a few cookbooks that I just couldn’t do without!
As I write this, there is a small-ish black lab with a tennis ball obsession placing said object in my lap over and over and over again. No matter how far away I throw the thing, I’ll inevitably feel the slobbery weight of it in my lap not much later. Try 5 seconds. #lifeofadogowner
Not much can truly distract Dedas from her fuzzy green love, but for some reason she has a strong affinity for most all vegetables, particularly crunchy ones. When she hears the sound of a knife slapping the cutting board, she drops the ball, runs over and looks up at me with those big brown eyes and silently begs for a bite. I never, ever indulge her.
Except that’s a total, complete, 100% lie (evidence). How do you think she learned to recognize the sound of a knife on a cutting board?
Like Dedas, I’ve recently found that cabbage is really an amazing vegetable. Growing up, the only way I ever experienced it was sliced raw as part of a salad. Not that it’s not good that way, I just don’t think it quite does it justice. Recently we’ve grilled it, turned it into slaw, sauteed it (from Super Natural Every Day – ahhhmazing), and turned it into risotto, which might just be my favorite.
These pictures may not do it justice, but I can’t tell you how good this stuff is. I bet it’s even more amazing with the optional parmesan, although I decided to forego the cheese. I’ve been on a cheese binge for far too many months, so it’s off the menu for now. But please. Someone add the cheese and tell me how incredible it is.
Be sure to use arborio rice for this, as the extra starchiness makes it super creamy. Regular white rice will work as well, but won’t yield quite the same result. And the mushrooms add just the right amount of umami flavor. I can’t get enough of this stuff.
Alright, let’s go. Are you ready to love cabbage in a whole new way again?Print
Cabbage & Mushroom Risotto
A simple recipe for a creamy new way to enjoy your cabbage. You’ve never loved cabbage so much!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 2 as a meal, 4 as part of a meal
- Category: DInner
- 1 Tbsp good quality olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/3 cup cooking sherry
- 1 head cabbage
- 8 oz mushrooms, sliced
- 2/3 cup arborio rice
- 3 cups water
- 1/4 tsp ground coriander
- 1-2 Tbsp butter, vegan or otherwise
- 1/3 cup parmesan cheese, optional
- Heat the oil in the bottom of a large heavy-bottomed pot. Add the onion and cook over medium-high heat until golden. While the onions cook, slice the cabbage into fine strips.
- When the onions are just about done, add the garlic and cook another 30 seconds, until fragrant. Add the salt & pepper and mix well.
- Add the cabbage, pour the sherry on top, and toss. Cover and cook over medium heat for 10 minutes.
- Remove the lid and let cook, stirring often, for another 10 minutes or so, until the cabbage starts to brown just a bit. It shouldn’t be sticking to the bottom at all during this time; if it does, lower the heat and add a bit more olive oil or sherry.
- When the cabbage is ready (it should be rather tender but have the tiniest bit of crunch, with a slight caramel flavor), add the water, rice, and mushrooms. Cook uncovered over medium heat, stirring often, for 20 minutes, until most of the water has been absorbed and the rice is tender. As the rice cooks it may stick to the bottom a bit; just scrape it off and stir more often.
- When the rice is done, stir in the coriander and butter. Add the parmesan if desired. Eat!