Directions:
- In a large dutch oven melt 2T of the butter with the oil over medium heat. Add the onion and the pancetta and cook until the onion is lightly browned, do not let burn.
- Add the cabbage and turn the heat down to medium low. Turn a few times and cover. Cook until the cabbage becomes colored a rich nut brown stirring every few minutes to prevent burning.
- Add the rice to the pot, turn the heat back up to medium and stir quickly, start adding ladlefuls of broth one at a time as they get absorbed. Stir continuously. Continue doing this until the rice is soft but still a little al dente.
- Remove from the heat and stir in the remaining butter, parmesan and season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.87 Kcal (2118 kJ) | ||
| Calories from fat | 152.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.92g | 26% | |
|---|---|---|---|
| Cholesterol | 42.29mg | 14% | |
| Sodium | 724.48mg | 30% | |
| Potassium | 130.75mg | 3% | |
| Total Carbs | 63.73g | 21% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 16.52g | 33% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 330.46 Kcal (1384 kJ) | ||
| Calories from fat | 99.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 26% | |
|---|---|---|---|
| Cholesterol | 27.62mg | 14% | |
| Sodium | 473.27mg | 30% | |
| Potassium | 85.41mg | 3% | |
| Total Carbs | 41.63g | 21% | |
| Sugars | 0.55g | 3% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 10.79g | 33% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 113.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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