Cabbage with rice (lahanorizo) 2
Cabbage with rice (lahanorizo) 2

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cabbage with rice (lahanorizo) 2. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cabbage with rice (lahanorizo) 2 is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Cabbage with rice (lahanorizo) 2 is something which I have loved my whole life.

The rice, well washed, the lemon, the dill and the vegetable stock cube. Place the tomato in the blender with the tomato paste and the sugar and blend a little. Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil. Lahanorizo, meaning cabbage and rice, perfectly melds together with leeks, garlics, and spices.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cabbage with rice (lahanorizo) 2 using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cabbage with rice (lahanorizo) 2:
  1. Get 800 g, a head of cabbage
  2. Take 1 cup medium-grain rice
  3. Take 2 large dry onions
  4. Get 2 spring onions
  5. Make ready 1 bunch dill
  6. Prepare juice of half a lemon
  7. Make ready 1 tomato
  8. Get 1/2 cup olive oil
  9. Get 1 tsp tomato paste
  10. Take 1 tsp sugar
  11. Take 1 vegetable stock cube
  12. Get salt - pepper

Think of this dish as unstuffed stuffed cabbage. So simple to make, lahanorizo (Λαχανόρυζο) is a traditional recipe of sweet, tender cabbage, fresh dill and thyme. It's a quick, delicious meal right from the stove and leftovers are just as good a day or two later. Served warm, lahanorizo is hearty and perfect for a winter's night.

Instructions to make Cabbage with rice (lahanorizo) 2:
  1. Sauté the onions and add the cabbage that you have finely grated. Add a cup of water and the oil and place over low heat for 10 minutes with the lid on.
  2. When the cabbage gets tender add 4 more cups of water and the rest of the ingredients. The rice, well washed, the lemon, the dill and the vegetable stock cube.
  3. Place the tomato in the blender with the tomato paste and the sugar and blend a little. Add to the pot.
  4. Keep it over low heat with the lid on so that the rice boils and keep watching that the water doesn't run out (even though the amount that I have here is adequate).
  5. When you see that the rice is done, turn the heat off but leave the lid on until you serve.
  6. Add salt if necessary and extra lemon if you like.

It's a quick, delicious meal right from the stove and leftovers are just as good a day or two later. Served warm, lahanorizo is hearty and perfect for a winter's night. Peel off the first layer of leaves of your cabbage and chop roughly (don't shred thinly). Follow with the shredded cabbage, the chopped carrots, the salt and pepper to help the cabbage wilt. Taste the food to see if the salt is ok and add the rice.

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