Spicy Greek Cabbage with Rice -Lahanorizo
Creamy and Comforting Traditional Greek Rice and Cabbage.
Servings 2 or 4 sides
Ingredients
- ¼ cup olive oil
- 1 medium onion diced (about 1 cup or 4 oz or 115 grams)
- ½ of a small cabbage (about 10 oz or 300 grams sliced (not too thin)
- ½ tablespoon tomato paste
- salt/pepper
- About ½ teaspoon cayenne pepper
- ½ cup medium grain rice (uncooked)
- Lemon and parsley for serving
Instructions
- Heat olive oil in a medium pot
- Add the onion and sauté until soft about 5-7 minutes
- Add the cabbage and mix until cabbage is coated with the olive oil. Heat for 2-3 minutes (stirring) until cabbage has wilted somewhat.
- Add about 1 cup hot water hot water and simmer for 20-30 minutes with pot covered until cabbage is soft. Add more water if needed.
- Once cabbage is soft add the tomato paste that has been dissolved in 2-3 tablespoons of water, and ½ teaspoon salt, freshly ground pepper and cayenne pepper and mix.
- Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil.
- Add 1 ¼ cup hot water and simmer (pot covered) until rice is almost cooked (about 15 minutes). Add more hot water in small amount if needed. Once rice is ready, but there is still a bit of water left in the pot, remove from heat and keep covered until rest of water is absorbed. Rice should be somewhat creamy.
- Serve with plenty of lemon and sprinkle with parsley.
Notes
To reheat, you may add a bit more water to soften it.
You may serve with some feta.
You may serve with some feta.