Lachanorizo (cabbage with rice), in 2 methods

Posted on Nov 9, 2010 in Main Dishes | 5 comments

INGREDIENTS

• 1 white cabbage (about 1 pound)
• 1/2 cup bonnet rice
• 1 leek, finely chopped
• 1 dry onion, finely chopped
• 1 bunch parsley, finely chopped
• 250 ml. vegetable broth
• 1 lemon
• 2 eggs
• Olive oil, Salt, Pepper

METHOD No.1 – Lachanorizo with lemon juice

1. Cut the cabbage into large square pieces and wash.
2. In a wide sauce pan add the cabbage and sauté it with olive oil.
3. Stir until wilted and add the onion.
4. Cook until onion gets golden brown.
5. Add the vegetable broth.
6. Boil the cabbage until the most fluids evaporate.
7. Add 1 cup hot water (you may need a little more water depending on how you want the rice) and add the rice, the olive oil, the parsley, the salt and the pepper.
8. Boil over medium heat, stirring regularly and carefully, until rice is cooked.
9. Remove from heat.
10. Add the lemon juice and serve.

METHOD No.2 – Lachanorizo Avgolemono

1. If you choose this method make sure not to evaporate all the fluids when you boil the cabbage.
2. Beat the egg whites into meringue with a little salt (not too tight).
3. Add yolks and stir.
4. Add the lemon juice and gradually add some broth from the sauce pan.
5. Add the avgolemono in the sauce pan, close the pot and shake gently the sauce pan, so avgolemono goes everywhere.