Lahanorizo (or a variant of same)

Figuring out what to do with cabbage is always a bit of a chore for me — nothing wrong with cabbage, I just want to try and do something a little different with it each time. A random google scrounge turned up this Greek recipe — enjoyed it very much, though I’m willing to bet this is far from a traditional version as such. (I’m not sure if they use red cabbage, to start with, while I was lacking tomatoes and had to use some tomato paste instead.) That said, this was quite tasty, and I’ve got some left over for tomorrow to eat with a salad and some bread.

The recipe as quoted on the page follows below:

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Ingredients:

1 Medium Cabbage
2-3 Tablespoon Olive Oil
1 Medium Onion Finely Chopped
2-3 Pinch Parsley To Taste
1-2 Pinch Pepper To Taste
3/4 Cup Rice
2-3 Pinch Salt To Taste
2 Large Tomatoes Finely Chopped
1 1/4 Cup Water

Directions:

* Chop the cabbage finely.
* On low heat, fry the onion just until transparent.
* Add the cabbage and cook until wilted.
* Add the tomatoes and water.
* When it starts to boil, add the rice, parsley, salt and pepper.
* Simmer until very little liquid remains, approx. 20 minutes.
* May serve with sliced lemon.

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