Greek cuisine · Vegetable Dishes

Lachano me Rizi

Finely sliced white cabbage cooked in a pot with tomato and rice until everything is juicy and light.

Ingredients · for 4 servings

• 1 small white cabbage (approx. 1 kg)
• 2 onions
• 3 cloves garlic
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 150 g round-grain rice
• 100 ml olive oil
• 1 tsp sweet paprika
• 1 lemon
• Salt, pepper

Instructions

1. Quarter the white cabbage, cut out the core and slice the quarters into 1 cm wide strips.
2. Finely dice the onions and sweat in the olive oil in a large pot for 6 min. until translucent, then sauté the chopped garlic and paprika for 30 sec.
3. Add the cabbage in batches and cook, turning, for 8–10 min. until it noticeably reduces in volume and turns glossy.
4. Stir in the tomato paste and chopped tomatoes, pour in 400 ml hot water, season with salt and pepper and simmer covered for 10 min.
5. Stir in the washed rice, stir once and cook covered over the lowest heat for 18–20 min. until the rice is soft and has absorbed the liquid; do not stir again.
6. Let the pot rest covered for 5 min., season with the juice of half a lemon and serve hot in deep bowls.