in Recipes

Savoy cabbage and rice pan with ham

updated

Spread the love

Ingredients for 3 servings:

  • 500 g savoy cabbage
  • 1 onion(s)
  • 1 garlic clove(s), crushed
  • 1 package of cooked ham, sliced
  • 2 tsp broth, instant
  • 200 g rice, loose
  • 1 gr. can/n kidney beans
  • salt and pepper
  • curry powder
  • ½ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Low fat 30 – very tasty

Finely chop the savoy cabbage. Dice the onions and cooked ham. Sauté the ham, onions, and crushed garlic, then remove from the pan. Sauté the savoy cabbage in the same pan, adding a little water if necessary to prevent it from burning. Return the cooked ham. Now add about 1/2 liter of water and bring to a boil. Stir in the stock and loose rice. Cover and simmer over low heat for about 20 minutes. Rinse the kidney beans and stir in. Cook for another 5 minutes. Season to taste and serve hot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Albert biscuit

Sponge cake