Admission: it was a part cooked meal kit from an excellent restaurant here in Dublin (that was unfortunate to open earlier this year just as Covid hit). The cabbage came in two bits, one as a (presumably blended and reduced with stock) sauce with acid butter to be added into the arborio rice in the normal risotto cooking manner, which produced a vivid green dish, very Halloween. Second, relatively finely cut cavolo fried in a small bit of olive oil for a few minutes to crisp as a textural topping to the risotto (along with a spoonful of creme fraiche, some pickled shallots and toasted breadcrumbs).