Spicy Cabbage and Rice Pilaf

Name: Spicy Cabbage and Rice Pilaf
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 tablespoons butter; 1 cup onion (coarsely chopped); 3 ½ cups green cabbage (washed and thinly shredded); 1 cup peeled and chopped plum tomato; 2 ¾ cups water; 1 cup long grain rice; ½ cup dark seedless raisins; ½ cup blanched almonds (finely chopped); ¼ teaspoon cinnamon; Salt (to taste)

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This Greek recipe is a great vegan or vegetarian main course, originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece. You can also serve this Greek rice recipe as a side dish for grilled meat, chicken, and game. It’s great with duck and it’s even great with Thanksgiving turkey.

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Spicy Cabbage and Rice Pilaf

By Diane Kochilas

Prep Time 5

Cook Time 15

Servings

Lent / Fasting, Macedonia & Thrace, Main Courses, Meze / Starters, Recipes, Sides, Vegan, Vegetables, Vegetarian

Prep Time 5

Cook Time 15

Servings

Lent / Fasting, Macedonia & Thrace, Main Courses, Meze / Starters, Recipes, Sides, Vegan, Vegetables, Vegetarian

Ingredients

2 tablespoons butter
1 cup onion coarsely chopped
3 ½ cups green cabbage washed and thinly shredded
1 cup peeled and chopped plum tomato
2 ¾ cups water
1 cup long grain rice
½ cup dark seedless raisins
½ cup blanched almonds finely chopped
¼ teaspoon cinnamon
Salt to taste

Instructions

1. In a heavy stewing pot, heat the butter and sauté the onion until soft, 2-3 minutes. Add the cabbage and sauté over medium heat, stirring frequently with a wooden spoon, until soft and translucent, 3-5 minutes.
2. Add tomatoes and water and bring mixture to a gentle boil. Add rice, raisins, almonds, cinnamon, and salt. Lower heat and simmer, uncovered, stirring frequently, until liquid is absorbed and rice cooked.
3. Place the mixture into a lightly buttered mold and allow to set for 5-10 minutes, then turn out onto a platter. Or toss gently in serving bowl. Serve warm.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spicy Cabbage and Rice Pilaf