Red Cabbage And Black Rice Greek Style Food

SPICY GREEK CABBAGE WITH RICE -LAHANORIZO

Spicy Greek Cabbage with Rice -Lahanorizo image

Creamy and Comforting Traditional Greek Rice and Cabbage.

Provided by OliveTomato.com

Categories Entree

Time 1h10m

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 medium onion diced (about 1 cup or 4 oz or 115 grams)
½ of a small cabbage (about 10 oz or 300 grams sliced (not too thin)
½ tablespoon tomato paste
salt/pepper
About ½ teaspoon cayenne pepper
½ cup medium grain rice (uncooked)
Lemon and parsley for serving

Steps:

Heat olive oil in a medium pot
Add the onion and sauté until soft about 5-7 minutes
Add the cabbage and mix until cabbage is coated with the olive oil. Heat for 2-3 minutes (stirring) until cabbage has wilted somewhat.
Add about 1 cup hot water hot water and simmer for 20-30 minutes with pot covered until cabbage is soft. Add more water if needed.
Once cabbage is soft add the tomato paste that has been dissolved in 2-3 tablespoons of water, and ½ teaspoon salt, freshly ground pepper and cayenne pepper and mix.
Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil.
Add 1 ¼ cup hot water and simmer (pot covered) until rice is almost cooked (about 15 minutes). Add more hot water in small amount if needed. Once rice is ready, but there is still a bit of water left in the pot, remove from heat and keep covered until rest of water is absorbed. Rice should be somewhat creamy.
Serve with plenty of lemon and sprinkle with parsley.

RED CABBAGE AND BLACK RICE, GREEK STYLE

Red Cabbage and Black Rice, Greek Style image

If I were making an authentic Greek version of this dish it would be named "cabbage rice" and would call for twice as much olive oil, regular long-grain rice but probably not basmati, and green cabbage. What I had on hand in my kitchen was purple cabbage, and I thought I would go all the way with those purple flavonoids and cook the purple cabbage with black rice, using the same formula the Greeks use for their comforting Lenten meals. With all of my recipes this week I will be focusing my attention on simple Greek Lenten vegetable and rice or bulgur dishes (Eastern Orthodox Lent begins Feb. 23), inspired by recipes in Diane Kochilas's book "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die."

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound purple cabbage (1 medium), shredded (about 5 cups)
Salt to taste
1 cup black rice
2 1/2 cups water
Freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in cabbage, add a generous pinch of salt, and cook, stirring, until cabbage has wilted and softened, about 8 minutes. Stir in rice and stir to coat with olive oil.
Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 35 to 40 minutes, until rice is cooked through and the liquid just about absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return the lid and let sit for 10 minutes. Serve hot, with remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 827 milligrams, Sugar 5 grams

BLACK BEAN & CABBAGE OVER RICE

Black Bean & Cabbage over Rice image

This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.

Provided by Kathy228

Categories Brown Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 head cabbage, chopped
2 tablespoons ghee or 2 tablespoons clarified butter
1 medium onion, chopped
2/3 teaspoon sea salt
1/2 teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained til water runs clear
1 medium tomatoes, peeled, seeded, chopped
2 cups cooked brown rice
plain yogurt or sour cream
cilantro, chopped

Steps:

Saute the first 3 ingredients until soft, about 15-20 minutes.
Add salt and pepper and stir.
Add the rinsed and drained beans.
Gently saute the beans with cabbage-onion mixture for 10 minutes.
Stir in the tomato and simmer for 5 more minutes.
Adjust the seasonings.
Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.

Nutrition Facts : Calories 312.2, Fat 7.8, SaturatedFat 4.3, Cholesterol 16.4, Sodium 412.8, Carbohydrate 51.7, Fiber 12.2, Sugar 5.6, Protein 11.1

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Cook the onion, leek, and olive oil over medium heat for about 10 minutes or until soft and golden.
Add the carrots, cabbage, salt, and pepper. Cook until the cabbage wilts. About 15 minutes. Taste and adjust seasoning if needed.
Add the rice, 1 teaspoon of salt, and a cup of water. Bring to a boil, cover the pot and reduce the heat to low and simmer for 15 minutes.

Red Cabbage And Black Rice Greek Style Food

SPICY GREEK CABBAGE WITH RICE -LAHANORIZO

Creamy and Comforting Traditional Greek Rice and Cabbage.

RED CABBAGE AND BLACK RICE, GREEK STYLE

BLACK BEAN & CABBAGE OVER RICE

This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.

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