At home, we remember the cabbage dishes grandmother used to make. She was a native of Thrace, a province in South-Eastern Europe, a region where cabbage and sauerkraut are popular cooking ingredients.
Below is one of grandmother's recipes for cabbage: it's tasty and it's good winter fare. Sometimes this dish was served on its own, other times it accompanied roast chicken. I can still picture it in its serving platter in the middle of the table!
Lahanorizo (cabbage and rice):
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1 head of cabbage, shredded
1 lb canned tomatoes, chopped
3 cups vegetable broth
1 cup rice
1/2 cup raisins
1/4 cup slivered almonds
1/4 cup pine nuts
salt and pepper to taste
- In a Dutch oven heat the olive oil and saute the onions and garlic until the onions are translucent.
- Add the cabbage and continue to saute, stirring frequently until the cabbage softens, about five minutes.
- Add the tomatoes and broth and mix. Bring to a boil.
- Add the rice, raisins, almonds, pine nuts, and salt and pepper.
- Stir, and let simmer over low heat until the liquid is absorbed and the rice is cooked. Make sure the rice does not dry out.
- Place in a serving bowl, toss, then serve.