Spicy Cabbage and Rice Pilaf

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.

5 min
15 min


  • 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


  1. 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. 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. 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.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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