Easy Cabbage & Rice - Greek Maporizo Recipe

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese has fewer calories while still providing creaminess.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining cooking properties.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are less expensive and can add crunch.

Preheat a large pot over medium heat.

Chop the onion and add it to the pot with olive oil.

Add chopped green chili to the pot.

Sauté the onion until translucent.

Add about 1 tablespoon of tomato paste to the pot and let it heat through.

Chop the cabbage, removing the outer leaves and slicing it into smaller pieces.

Add the chopped cabbage to the pot and stir.

Sprinkle a pinch or two of salt and freshly cracked black pepper over the cabbage.

Cook the cabbage for about 3-5 minutes until it starts to shrink and release moisture.

Add about 12-14 oz of homemade tomato sauce to the pot.

Add enough water to almost cover the cabbage and bring to a boil.

Once boiling, add about 1.5 cups of gluten-free rice to the pot.

Reduce heat, cover, and let it cook for about 10-15 minutes, checking occasionally to ensure it doesn't dry out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens