Rice And Cabbage Neapolitan Style

Preparation:

Preparation: After slicing the onions, fry them with the ventresca cut into small strips and the oil. When the sautéed has taken on a nice blond colour, throw in the cabbage that you have already washed and cut. Cover and cook well, stirring occasionally, over low heat. Halfway through cooking you can add, if you wish, the parmesan crusts previously well scraped and soaked in warm water. When the cabbage is almost cooked, add as much water as you think should be enough to cook the rice. When cooked, pour a handful of grated Parmesan cheese and let the soup rest for a few minutes before serving. In Naples there is never a shortage of Parmesan rinds: once the cheese has been grated, do not throw away the rind but keep it wrapped in a wet cloth in the refrigerator.