Rice And Cabbage In Sauce (Lahanorizo)
A very healthy and easy to make Rice And Cabbage in a light tomato sauce loaded with veggies!
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Course: Main Course, Side Dish
Cuisine: Greek
Keyword: dairy-free, easy, healthy
Servings: 2
Calories: 580kcal
- 500 grams / 17.6 oz cabbage cut into thick (about 1cm x 3cm) stripes
- 1 small onion finely chopped
- 1 large garlic clove sliced
- 1 small stick of celery finely chopped
- 1 /2 small leek (mainly the white part) finely sliced
- 1 small carrot finely sliced
- 1 small green bell pepper cut into 1 cm cubes
- 300 grams / 10.6 oz canned tomatoes diced
- 4 tablespoons olive oil + some extra for sauteeing
- 1 dried bay leave
- 100 grams / 3.5 oz long-grain rice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
Add a generous splash of olive oil in a medium-sized cooking pot and heat over high heat.
Add the onion and garlic and cook until softened. Add the cabbage and reduce heat slightly to medium-high. Add also the carrot, leek, celery, and bell pepper. Season with kosher salt and a bit of pepper. Stir occasionally until the cabbage and the other vegetables soften.
Stir in the diced tomatoes, and add the bay leaf and 4 tablespoons of olive oil. Pour in enough water to cover and simmer, partly covered for about 45 minutes.
Add as much water as needed to cover the cabbage and veggies again. Bring to a simmer and stir in the rice, parsley, and dill.
Reduce heat to medium and simmer covered completely this time, for about 25 minutes. Taste for seasonings then remove from heat and let stand for 10 minutes before serving.
Serve with freshly ground pepper and a few drops of freshly squeezed lemon on top!
Serving: 1serving | Calories: 580kcal | Carbohydrates: 75g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Sodium: 293mg | Potassium: 1040mg | Fiber: 11g | Sugar: 17g | Vitamin A: 5644IU | Vitamin C: 148mg | Calcium: 203mg | Iron: 4mg