Red Cabbage Rice Stew
A classic Greek one-pot dish where shredded cabbage is slowly cooked with rice in a rich tomato sauce, resulting in a hearty and flavorful vegetarian meal.
- Prep25 min
- Cook45 min
- Total1h 10m
- DifficultyEasy
- Servings6
This red cabbage rice dish is a perfect example of Greek home cooking, transforming simple ingredients into a comforting and satisfying meal. The cabbage is first sautéed until tender, then simmered with rice in a flavorful tomato-based sauce.
Serve it as a main vegetarian course or as a side dish alongside grilled meats or fish. A sprinkle of fresh parsley and crumbled feta cheese adds the perfect finishing touch.
Ingredients
Servings
For serving
Converted amounts are rounded.
Method
- Roughly chop the cabbage, onion, and garlic; set aside.
- Heat a shallow pot over high heat. Add 2 tablespoons of olive oil, then the onion and garlic, and sauté for 1-2 minutes.
- Add the chopped cabbage and a pinch of salt. Sauté for 10-15 minutes, stirring occasionally, until the cabbage has softened and most of its moisture has evaporated.
- Pour in the white wine and let it evaporate completely, stirring with a wooden spoon.
- Stir in the tomato paste and mix well.
- Add the crushed tomatoes, water, sugar, rice, the remaining 4-5 tablespoons of olive oil, and pepper. Stir to combine.
- Cover the pot with its lid and bring to a boil.
- Reduce the heat to low and simmer gently for 15-20 minutes, until the cabbage is tender, the rice is cooked, and the sauce has thickened.
- Remove from heat. Finely chop the parsley, add it to the pot, and stir.
- Serve with a drizzle of olive oil, freshly ground pepper, chopped parsley, and crumbled feta cheese on top.
💡 Tips
- For a more pronounced tomato flavor, use high-quality crushed tomatoes.
- You can substitute Carolina rice with arborio or another short-grain rice, but adjust cooking time as needed.
- This dish tastes even better the next day, as the flavors meld together.
Inspired by a recipe from Άκης Πετρετζίκης