A light Aegean vegetable dish in which finely shredded white cabbage is cooked in its own juices with rice, onion, and carrot. Easily prepared with simple ingredients for everyday tables, this recipe is served at room temperature or lukewarm.
Finely chop the cabbage and rub it lightly with your hands; this shortens the cooking time.
Sauté the onion and grated carrot in olive oil until softened.
Add the chopped cabbage and stir for a few minutes. Note: do not add too much cooking water, as the cabbage releases plenty of its own liquid.
Add the rice, granulated sugar, salt, and water, then cook over low heat until the cabbage is softened.
Remove from heat and let rest for a few minutes, then serve warm or at room temperature.
Important: Slice the cabbage thinly and start cooking after rubbing it lightly — this way it softens faster. Caution: Don't add too much cooking water, cabbage releases plenty of its own liquid. Allergen: contains no common allergen.
Adding a pinch of granulated sugar while cooking the cabbage softens its sharp smell and gives it a more balanced flavor.
Admin DadaGastro · verified in test kitchenElimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi. Kabuğunu soymadan denedim, dokusu daha iyiydi bence.
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