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λάχανο με ρύζι (cabbage with rice) |
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TasunkaWitko 
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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 Topic: λάχανο με ρύζι (cabbage with rice)Posted: 27 May 2011 at 17:27 |
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ok, here we go!
here's the recipe (also known as lahanorizo or cabbage rice), which i found at greek-recipe.com:
i went solely by the instructions above, which, in spite of being rather vague, turned out very well. hopefully, this pictorial will help anyone who is thinking about trying this, and they can have a guide to a really good dish that works well on its own as a vegetarian dish, or as a side dish with nearly any meat.
here we go with the goods for a double batch (using a large head of cabbage): easy as can be!
 note here that i used crushed tomatoes, and they worked just fine - but i do believe that whole tomatoes (smashed) or possibly diced tomtoes would have produced better results.
some easy, typical preparation steps - first, give the onions a good chop:
 then, quarter and core the cabbage, and cut it into strips across the "grain":
 some rib sections down near the bottom of the leaf will be thick and white - you might want to remove and discard those.
as you can see, one head of cabbage will yield quite a lot:
 next, get the onions started in some hot olive oil until they are transluscent:
 you can cook them longer, stirring constantly, and carmelise them a bit if you want - no worries there. i simply chose not to for my first preparation.
when the onions are where you want them to be, add the cabbage:
 yep, there's an awful lot of it! don't worry though, it will cook down in no time.
after stirring the cabbage around a while until it started wilting and cooking down, i added four cups of water (this is a double batch):
 and the tomatoes:
 note once again that i used canned, crushed tomatoes. these worked fine:
 having said that, fresh tomatoes as described in the recipe above, or canned, whole tomatoes (mashed with a fork or potato masher) or diced tomatoes would, in my opinion, yield a slightly-better product, so that you can have those tangy, savory chunks of tomato in your final dish. the crushed ones did work fine, but made it a saucier dish with a little less substance. either way works!
next came the rice - two cups in this case:
 then i stirred it around, reduced the heat to low and simmered for maybe 20 minutes. after that time, i could see that the rice wasn't done yet (i probably should have brought the dish to boiling before reducing heat) and seemed rather dry:
 so i added another cup of water (which in retrospect, probably wasn't necessary), covered again, and simmered for a while longer (maybe 15 or 20 minutes) until it looked like this:
 see how those rice grains grew and soaked up the water? that's what you're looking for!
after stirring the final dish around, i served it with ground beef patties that were simply seasoned with salt, pepper, oregano and then splashed with lemon juice during their time on the grill:
 for the lohanorizo, i simply topped it with some black pepper and a splash or two of lemon juice.
this stuff was very good! i can certainly recommend it as cooked this way, or with the changes in tomatoes that i recommended:
 one criticism: it might have been just slightly "wetter" than necessary, due to the addition of extra water that i made that probably wasn't necessary. i think instead that i should have brought the whole dish to boiling before reducing heat. other than that, it was a great hit:
 everyone liked it, and it went perfectly with the ground beef patties - it might have been a little more authentic to form the patties into small sausages and grill them on skewers, but this worked very well ~ give it a try!
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Cabbage Rice - (Lahanorizo)
Greek : Λαχανόριζο