Please give a hearty welcome to my daughter, who will be giving us her opinion of my menu plan each week. We will post her thoughts on Sundays, and she will highlight a dish or two she felt was particularly noteworthy (or not!). I will help her with the photos and layout, but the text will be all her own. Hope you will leave a comment and let her know how she is doing!
I am proud to tell you about the first food winner of the week:
Each week, I will give you my opinion about one dish that my Mom made for dinner that I liked. I will tell you why I liked the dinner and why you should make it for your family.
Four things I like about the cabbage risotto
- I like it because I like cabbage.
- I like it because it is a fast meal.
- I like it because rice and cabbage go well together.
- Most of all my Mom is a great cook!
I will give you three things or four things about every dish I like every week.
And here is the recipe for Cabbage Risotto, courtesy of Barbara Kafka’s Microwave Gourmet. We first found the recipe after listening to an NPR story on Kafka.
Microwave Cabbage Risotto
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/3 cup onion, minced
- 1 cup Arborio rice (regular rice won’t do as well)
- 2 3/4 cup chicken broth
- 1 cup cabbage, shredded
- 1/4 cup parsley, chopped
- 2 teaspoons salt
- freshly ground pepper to taste
- 1/4 cup Parmesan cheese, grated (optional)
In a 9×13 glass dish (or other microwave safe material), melt the butter and olive oil on high for 2 minutes.
Remove dish, add the onions, return to oven and microwave 2 minutes more.
Remove dish, add rice, stir until well coated with butter/oil, return to oven and microwave 2 minutes more.
Remove dish, add broth, stir, return to oven and microwave 9 minutes more.
Remove dish, add cabbage and parsley, return to oven and microwave 9 minutes more.
Remove dish, add salt and pepper, and cheese (if using) and serve.