Ingredients
- 1 medium cabbage
- 2 large onions
- 1 teacup olive oil
- 2 tablespoons tomato paste
- 2 teacups water
- 1 coffee cup rice
- 1 teaspoon dried parsley
- 1/2 teaspoon sugar
- Salt, pepper
We peel and cut in large pieces the onions and the cabbage.
On medium heat, we heat the olive oil in a large saucepan. We saute the onions and the cabbage leaves for 4′-5 ‘. We add the water, tomato paste, sugar, salt, pepper and the parsley.
When it comes to boil, we lower the heat to the minimum and cover the pot. We slow cook for 30′-35′ until the cabbage leaves are soft and tender. We add the rice and continue cooking until rice is well cooked (if necessary, we add a little more water).
We serve with grated feta cheese and chili pepper (optional).
