Rice and Cabbage Soup

This is good, honest scran. Food to put hairs on your chest. Food to give you that bit of grit you’ll need to survive this winter. Rice and cabbage soup, recipe from the brilliant Rachel Roddy, brightened up by a drizzle of Andalucian sunshine.

(serves 4)
-1 large savoy cabbage
-5 tbsp olive oil + extra for drizzling
-20g butter
-1 onion, peeled and thinly sliced
-1 garlic clove, peeled and minced
-2 bay leaves
-30g parmesan, grated, plus 1 parmesan rind
-200g risotto rice 

Trim the base of the cabbage, pulling away any tough leaves, then cut in quarters, remove the core and slice the rest into fine ribbons.

In a heavy-based pan, warm the oil and butter, then add the cabbage, onion, garlic and bay leaves, and stir well so everything is coated in oil.

Cook for a few minutes, then lower the heat, cover the pan and leave to cook gently for 45 minutes, or until the cabbage has collapsed completely.

Mash the cabbage with a fork so it breaks up, then add a litre and a half of water, a pinch of salt and the parmesan rind. Bring to a boil, then reduce to a simmer and cook for 15 minutes.

Add the rice and simmer, stirring often, for 20 minutes, or until the rice is tender. Final consistency should be soft and thick, but still soupy, so you may need to add more water. Stir in the parmesan and lots of freshly ground black pepper, then serve with a drizzle of your best olive oil.