Thrakiotes are known for cooking dishes that contain cabbage or sauerkraut. Below is a recipe, good winter fare, that my grandmother used to make. Sometimes it would be served on its own, often it would accompany her roast chicken. I remember it in its serving platter in the middle of the table. I would be visiting in Prosotsani during the Christmas holiday. Yiayia, as all Greek children call their
Lahanorizo (cabbage and rice):
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1 head of cabbage, shredded
1 lb canned tomatoes, chopped
3 cups chicken 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 onion and garlic until the onions are translucent.
- Add the cabbage and continue to saute, stirring frequently until the cabbage softens, about three minutes.
- Add the tomatoes and chicken broth and and mix. Bring to a boil.
- Add the rice, raisins, almonds, pine nuts, and salt and pepper. Stir, and simmer over low heat until the liquid is absorbed and the rice is cooked. Make sure the rice does not dry out.
- Place the rice in a serving bowl and toss, then serve.