Recipe: Greek Cabbage and Rice (Λαχανόρυζο)

This week Alaska held its presidential caucuses. My caucus site was a zoo; people were packed like sardines into the available space. In Anchorage, you rarely see crowds like this and I’ve never seen more Alaskans gathered for a political event.

Traffic was jammed up for miles; we parked at a shopping center across the way. With temperatures hovering around -10°F, the hatless walk between the shopping center and the caucus site was invigorating. The tops of my ears were complaining bitterly.

An amazing aspect of the event was the attendees’ joviality. Despite traffic jams, freezing weather, overflow crowds, delays, and the general disorganization that occurs when too many people are packed into too small a space, everyone seemed happy and excited to be present.

The opposing camps in my district laughed and joked together as we were sorted and counted. No matter how the primaries ultimately turn out, the engaged and enthusiastic crowds seemed a promising omen for the general election in November.

When I got home from politicking, I was past ready for dinner and wanted something to ward off the subzero weather. I happily dug into a bowl of leftover Greek Cabbage and Rice. I had originally served the Cabbage and Rice as an accompaniment to Grilled Pork Steak, a recipe in Tastes Like Home: Mediterranean Cooking in Alaska.

Cabbage and Rice is flavored with onions and tomato paste. These savory flavors, paired with sweet dried currants, turn Cabbage and Rice into a filling vegetarian main course. For meat eaters, it is equally tasty served as a side dish with pork or chicken.

Greek Cabbage and Rice (Λαχανόρυζο)
Serves 2 - 3 as a main course, or 4 - 6 as a side dish

1 small green cabbage (about 2 pounds)
3 cups diced onions, 1/2” dice
1/4 cup olive oil
Salt
Freshly ground black pepper
3 Tbsp. tomato paste
1 Tbsp. dried thyme, crushed
2 cups water, divided
1/2 cup rice
1/4 cup dried currants

Discard any tough or damaged outside cabbage leaves. Cut the cabbage into quarters; cut out and discard the core. Cut the cabbage quarters crosswise into 1/2” strips.

In a pan large enough to hold all the ingredients, sauté the onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the cabbage, lightly season with salt and freshly ground black pepper, and cook until the cabbage wilts. Stir in the tomato paste and dried thyme and cook for 1 minute. Stir in 1 1/2 cups water, bring to a boil, cover, reduce the heat, and simmer for 20 minutes.

Stir in the rice, dried currants, and remaining 1/2 cup water. Cover and cook over low heat for 20 minutes or until the rice is done. Serve immediately.
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This is my entry for Weekend Herb Blogging, hosted this week by Ulrike from Kuchenlatein.