Rice And Cabbage In Sauce (Lahanorizo)
A very healthy and easy to make Rice And Cabbage in a light tomato sauce loaded with veggies!
Servings: 4
Calories: 468kcal
Ingredients
- 1 Kg (4-5 cups) shredded cabbage
- 180 grams (1 cup) finely chopped onion
- 2 garlic cloves minced
- 1 stick (⅔ cup) celery chopped
- 80 grams (1 cup) chopped leek mainly the white part
- 180 grams (2 medium) carrots sliced
- 100 grams (⅔ cup) finely chopped sweet red pepper
- 400 grams (14 oz) diced canned tomatoes or use fresh diced tomatoes instead
- 1½ teaspoon tomato paste
- 5 tablespoons olive oil + extra splash for sauteeing
- 1 dried bay leave
- 190 grams (1 cup) long-grain rice such as Basmati
- 1 tablespoon chopped fresh parsley
- 1½ teaspoon thyme
- 3½ cups (875 ml) hot water or stock
- freshly ground pepper to serve with
- lemon to serve with
Instructions
- Heat a splash of olive oil in a cooking pot over high heat.
- Saute onion and leeks until softened.
- Add the minced garlic and cook for a minute.
- Stir in the red pepper and sliced carrots.
- Add handfuls of the shredded cabbage in batches. Season with salt. Stir well and allow the cabbage to soften and drop in volume before adding the next batch. Cook the cabbage stirring often until it wilts.
- Add the celery, bay leaf, tomatoes, tomato paste, and season with pepper. Stir well and cook for a minute.
- Pour in 2 cups of hot water (or stock) and simmer over moderate heat covered, for 15 minutes.
- Stir in the parsley, thyme, rice, olive oil, and 1½ cups more hot water or stock.
- Simmer covered for 15-20 minutes more until rice is cooked.
- Serve. Rest for 5-10 minutes uncovered, serve with freshly ground pepper, and a squeeze of lemon on top, and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 71g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 247mg | Potassium: 1006mg | Fiber: 11g | Sugar: 17g | Vitamin A: 9154IU | Vitamin C: 145mg | Calcium: 191mg | Iron: 4mg