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Greek · Side
Lahanorizo Cream of Cabbage and Rice
The humble Greek cabbage-and-rice pot, sweated with leeks, scented with saffron and mint, then blitzed into a silky, lemon-bright purée. It stands alone or sits happily under grilled fish.
- YieldServes 4 to 6
- Hands-on40 min
- Total54 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup
- 3leeks, trimmed, washed of grit and chopped
- ½ headgreen cabbage, coarsely shredded
- 130 gwhite basmati rice, about 2/3 cup
- 480 mlwater, 2 cups
- to tastesalt
- 1 pinchGreek saffron (krokos Kozanis), a large pinch
- ⅔ cupfresh mint leaves, chopped
- 3 tbspfresh lemon juice, strained
- 2 tbspapple cider vinegar, up to 3 tbsp, added to taste at the end
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