Rice With Savoy Cabbage

Rice With Savoy Cabbage

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Servings: 4
Calories: 609


  • 8 large crisp Savoy cabbage leaves
  • 3 medium-sized waxy potatoes
  • 7 oz risotto rice e.g. arborio
  • 4 fairly thick rashers streaky bacon
  • 4 sage leaves
  • 1 oz butter
  • 1 tbsp oil
  • 5 tbsp grated hard cheese
  • salt and pepper


  • Bring a large saucepan two-thirds full of water to the boil with a pinch of salt. Rinse the Savoy cabbage leaves and shred into a chiffonade.
  • Peel the potatoes and dice. Add the cabbage and potatoes to the boiling water and cook fast for 2 minutes.
  • Sprinkle in the rice and cook for about 14 minutes or until it is tender but still has a little bite to it. Drain and leave to cool. This first stage of preparation is best completed several hours in advance; the mixture is easier to handle if chilled in the refrigerator; take it out for about 20 minutes before completing the recipe.
  • Dice the bacon and fry in the hot butter and oil in a large saucepan with the sage leaves for 2-3 minutes while stirring; the bacon should become crisp and brown. Do not allow the butter to burn.
  • Add the rice and vegetable mixture, turn up the heat and fry while stirring and turning for 2-3 minutes to reheat and flavour.
  • Remove from the heat, sprinkle with the grated cheese and serve at once on hot plates.
Calories: 609 kcal
Carbohydrates: 80 g
Protein: 16 g
Fat: 25g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 324 mg
Potassium: 810 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 376 IU
Vitamin C: 31 mg
Calcium: 162 mg
Iron: 4 mg
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