Go Back
–+ servings
Greek Rice with Cabbage

Greek Rice with Cabbage: A Cozy Vegan One-Pot Dish

Enjoy Greek Rice with Cabbage, a comforting vegan dish that highlights Mediterranean flavors in a simple one-pot recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Use high-quality extra virgin for depth of flavor.
  • 1 medium Onion Finely chopped.
  • 1 medium Carrot Diced.
  • 1 medium Leek Use only the white and light green parts, sliced.
  • 2-3 cloves Garlic Freshly chopped.
For the Heart of the Dish
  • 1 head Cabbage Traditionally white, cut into thick slices.
  • 1 cup Rice (Round or Medium-Grain) Arborio works best.
  • 3 cups Vegetable Stock Infuses flavor while the rice cooks.
For the Finishing Touches
  • 2 tablespoons Tomato Paste Adjust to taste.
  • 1 handful Fresh Dill Optional, roughly chopped.
  • 1 tablespoon Lemon Juice Adjust according to your acidity preference.
  • Salt To taste.
  • Pepper To taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add onion, carrot, and leeks, cooking for 5-6 minutes until softened.
  2. Stir in garlic and cook for 1-2 minutes. Add tomato paste and mix well, cooking for another minute.
  3. Fold in cabbage and season with salt and pepper. Sauté for 8-10 minutes until the cabbage wilts.
  4. Stir in rice and add vegetable stock. Bring to a boil, then simmer covered for 15-20 minutes until rice is tender.
  5. Remove from heat, stir in dill and lemon juice, and adjust seasoning as desired.
  6. Serve warm, garnished with olive oil and lemon wedges.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!