Cabbage rice with tomato


A dessert dish, honeyed, delicious, healthy and very easy. A dish that reminds of a manoula, a village and that in each of its bites evoke childhood memories. Ideal lunch, but also fasting, or for groups without meat or animals.


  • 1 cabbage cut into thick slices
  • 2 sliced carrots
  • 1 leek (the white part) cut into thin slices
  • 1 chopped onion
  • 1 κ σ πελτέ
  • 1 ripe scalded tomato, peeled without spores, passed through a grater.
  • 2-3 chopped green onions
  • Or a bunch of chopped dill
  • Or iced rice
  • Salt, pepper, boukovo
  • 300 g of vegetable broth or water
  • Or olive oil


  1. In a saucepan pour a little olive oil and sauté the onions and leeks.
  2. When they wither, add the pulp, stir for 1 minute, add the cabbage and carrot, the tomato, and stir.
  3. Once they get a boil, add the rice and the broth or water and close the lid and let it simmer.
  4. Just before the end, add the dill and let it boil for a while and remove from the heat. Serve with pepper and boukovo.

Winter cabbages are more tender and sweet. We take care to always take the whites and when we push them we feel that they have air inside.

A wonderful combination is with sausage or convergent Mani.

Serve with feta cheese or smoked cheese.

We will have a unique taste if we sprinkle it with smoked paprika.

Cabbage predominates over rice, so we put the rice wisely.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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