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Greek Rice with Cabbage

Savory Greek Rice with Cabbage: A One-Pot Delight

Discover this comforting Greek Rice with Cabbage, a nourishing one-pot vegan meal that elevates simple ingredients into a vibrant dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil high-quality extra virgin
  • 1 medium Onion finely chopped
  • 1 medium Carrot diced
  • 2 stalks Leeks white and light green parts, sliced
  • 2-3 cloves Garlic minced
  • 1 tablespoon Tomato Paste
For the Main Ingredients
  • 1 head Cabbage chopped into thick pieces
  • 1 cup Rice round or medium-grain like Arborio
For Flavor Brighteners
  • 1 tablespoon Fresh Dill roughly chopped, optional
  • 1 medium Lemon Juice adjust to taste
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat olive oil over medium heat. Add the finely chopped onion, diced carrot, and sliced leeks, stirring for 5-6 minutes until softened.
  2. Stir in minced garlic and sauté for an additional 1-2 minutes until fragrant. Mix in tomato paste and cook for another minute.
  3. Add chopped cabbage, seasoning with salt and pepper. Sauté for 8-10 minutes until the cabbage wilts and becomes tender.
  4. Add rice, stirring thoroughly to combine, then pour in vegetable stock and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender, stirring occasionally.
  6. Stir in chopped dill and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve in bowls, garnishing with lemon wedges and a drizzle of olive oil.

Notes

If making ahead, store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.