Lahanorizo — cabbage and rice stew with dill
A soft, juicy dish of white cabbage and rice, finished with lemon and olive oil.
Active time25 min
Cooking35 min
Total1 hResting : 10 min
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Ingredients
- 1 bunch of fresh dill
- 600 g fresh white cabbage
- 1 garlic clove
- 1 large onion
- 2 spring onions
- 1 tbsp tomato purée
- 1250 ml water
- 90 ml olive oil
- 30 ml lemon juice
- 1 tsp sweet paprika
- ≈ ⅛ tsp ground black pepper — optional
- 225 g uncooked basmati rice
- 1 g salt — optional
- 1 vegetable stock cube
Preparation
Wash the cabbage leaves. Trim and wash the spring onions. Remove the hard cabbage core and cut the leaves into pieces. Peel and chop the onion and garlic. Slice the spring onions. Heat 50 ml of oil in a wide saucepan. Sauté the onion and garlic for 2 min, then add the spring onions and tomato purée.
600 g fresh white cabbage1 garlic clove1 large onion2 spring onions1 tbsp tomato purée90 ml olive oil- knife
- chopping board
- saucepan
- spoon
Add the cabbage, reduce the heat and soften for about 10 min, stirring. Add the rice and stir for another 2 min. Dissolve the stock cube in the measured hot water, pour into the pan and add paprika and optional salt and pepper. Simmer uncovered for about 20 min, until the rice is cooked and most of the liquid absorbed.
1250 ml water1 tsp sweet paprika≈ ⅛ tsp ground black pepper — optional225 g uncooked basmati rice1 g salt — optional1 vegetable stock cube- saucepan
- spoon
Remove from the heat. Cover the pan with a clean tea towel and then the lid, and rest for 10 min, away from any flame. Remove the towel and lid. Wash and chop the dill. Stir it in with the lemon juice and reserved oil, 40 ml. Mix and serve.
1 bunch of fresh dill30 ml lemon juice- saucepan
- lid
- clean tea towel
- knife
- chopping board
- spoon
Allergens
- Celery