Greek hodgepodge with lahanorizi rice

Greek hodgepodge with lahanorizi rice

Ingredients

• Carrots 1 piece
• Onions 1 piece
• White cabbage 1/2 piece
• Salt to taste
• Rice 1/2 cup
• Ground black pepper to taste
• Spices to taste

Directions

1. Three carrots on a coarse grater and put in a preheated pan with vegetable oil. While it is fried, finely chop the large onion - and add to the carrots. We bring the onion to transparency. In the meantime, cut a half of cabbage into very thin strips - and also in a frying pan. Salt, pepper, add spices - everything to taste. Fry, cover and simmer until half cooked, stirring occasionally.
2. In the meantime, rinse half a glass of rice. When the cabbage comes, add the rice and mix well. Cover with a lid and continue to simmer. If necessary, add water so that it is not dry and does not burn out. When it’s cooked, it’s in the bag! We can feed, letting stand for 15 minutes.
3. Actually, this is the Greek version of our hodgepodge. Only Mother Catherine taught us, through a violent way, with the use of soldiers and flogging, to truly love potatoes, which we cut into hodgepodge and cut into strips - and the Greeks use their more familiar rice for the same purposes (Λάχανο - cabbage, ρύζι - rice). And my good old friend taught it all - she just fed me for the occasion, and it turned out to be very tasty.
4. By the way, very good for the lean menu.