Spiced Cabbage Rice from Thrace
This 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 as a side dish for grilled meat, chicken, and game. It's great with duck and it's even great with Thanksgiving turkey.
RATING
SERVES
4
PREP TIME
5 min
COOK TIME
25 min
Ingredients
- 2 Tbsp. extra virgin olive oil preferably Greek, or butter
- 1 cup coarsely chopped onion
- 3 ½ cups washed thinly shredded green cabbage
- 1 cup peeled and chopped plum tomatoes
- 2 ¾ cups water
- 1 cup long-grain rice preferably brown rice
- ½ cup dark seedless raisins
- ½ cup finely chopped blanched almonds*
- ¼ tsp. cinnamon
- Pinch of cayenne
- Salt to taste
Instructions
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1. In a heavy stewing pot, heat the olive oil or butter and sauté onion until soft, 2 to 3 minutes. Add cabbage and sauté over medium heat, stirring frequently with a wooden spoon, until soft and translucent, 3 to 5 minutes.
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2. Add tomatoes and water and bring mixture to a gentle boil. Add rice, raisins, almonds, cinnamon, cayenne, and salt. Lower heat and simmer, uncovered, stirring frequently, until liquid is absorbed and rice cooked.
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3. Place mixture into a lightly buttered mold and allow to set for 8 to 10 minutes, then turn out onto a platter. Or toss gently in serving bowl. Serve warm.
Notes
* You get the most flavorful blanched almonds by doing the blanching yourself. Take whole, unroasted almonds and drop them into boiling water for about 45 seconds. Remove, drain in a colander and rinse with cold water. Remove the skins by squeezing the almonds, one at a time, between your thumb and index finger. The skins should slip right off.
