Delicious Lenten Cabbage Rice Red with Vegetables from Greek cuisine!!!

Cabbage rice, a traditional Greek dish, combines the hearty flavors of cabbage and rice roasted or with lemon zest, creating a comforting and nutritious meal. This dish is a staple of Greek cuisine, often enjoyed as a warm, family meal that combines the simplicity of vegetables and the hearty presence of rice. Preparation involves sauteing onions, carrots and celery, followed by the addition of chopped cabbage and rice, which are then simmered until tender. A generous squeeze of lemon juice and a sprinkling of fresh herbs such as dill and parsley are added towards the end, imbuing the dish with a bright citrus aroma. It's a versatile recipe that can be adapted to include other vegetables or even meat, but its essence lies in its lemony, olive-rich flavor that's both hearty and light. We'll make it roasted. If you want it lemony, you just don't add tomato paste.

The materials we will use are:
Olive oil.
3 Onions.
3 Garlic.
2 Carrots.
1 Cabbage.
2 spoons of tomato paste.
2 ½ Cups of rice.
1 Cube of vegetables.
Red wine.
Parsley, salt, pepper.

Over here we see the preparation we have made for the ingredients we will saute. Then we will grate our carrots, and we will cut the cabbage into slices.

And when we are ready with the ingredients we will sauté, we will put our pot on the fire and add olive oil until it burns.

We will saute the garlic and onions. Then I will add the chopped carrots and the two spoons of tomato paste so that it becomes sweeter during the sauteing. Then we will saute a part of the vegetables. Then we will extinguish our food with red wine, wait for the alcohol to evaporate and add the rest of the cabbage. We will pay water, add the cube of vegetables and let our food boil for 45 minutes on low heat, or until our vegetables are soft. After 45 minutes and when our cabbage is now soft, we will add 2.5 cups of rice, add water and let our rice boil for 15 to 20 minutes. After 20 minutes we will add salt and pepper, we will add the celery, we will turn off the heat and when the boiling stops we will add extra olive oil, and we are ready. bon appetit!!!