← Nouns Cooking · Greek

Ingredients

• 80 ml extra virgin olive oil
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 700 g white cabbage (about half a head), roughly sliced
• 1 tbsp Tomato purée (paste)
• 200 g chopped tomatoes
• ½ tsp cayenne or chilli flakes
• 150 g medium-grain rice
• 500 ml hot water
• 1 Lemon, in wedges
• 1 handful parsley or dill, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a wide pot over medium heat and cook the onion for 5 min until soft. Add the garlic for 30 seconds.
2. Add the cabbage a few handfuls at a time, stirring, and cook for 10 min until it collapses and softens.
3. Stir in the tomato paste, tomatoes, cayenne, salt and pepper and cook for 5 min.
4. Add the rice and the hot water, stir once, cover and simmer on low for 18–20 min until the rice is tender and most of the liquid has been absorbed. Add a splash of water if it dries out too soon.
5. Turn off the heat, cover the pot with a tea towel and the lid, and rest for 5 min. Serve with lemon, herbs and, if you like, crumbled feta (leave it off to keep it vegan).

Tips

• The finished dish should be moist, not dry like a pilaf.
• Brown 300 g minced beef with the onion for a meaty main course.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes OliveTomato