Lahanorizo: cabbage and rice in tomato with feta

Ingredients

For 1 serving

• Cabbage250 g
• White rice65 g
• Chopped tomatoes150 g
• Onion0.5
• Feta30 g
• Extra virgin olive oil10 g
• Dillto taste
• Saltto taste

Contains: lactose,

In season: November – March

Method

1. Remove the outer leaves and core of the white cabbage and cut it into strips of about 1 cm; finely chop the onion.
2. Heat the oil in a pan over a medium heat, add the onion, cabbage and a pinch of salt and cook for 8 minutes, stirring, until the cabbage has wilted and shrunk.
3. Add the tomato pulp, the rice and hot water roughly double the volume of the rice; bring to the boil, cover and cook over a low heat for 18 minutes, stirring once, until the rice is tender and the liquid almost absorbed.
4. Turn off the heat, rest for 2 minutes and stir in the chopped dill.
5. Serve with the crumbled feta on top.