Cheesy Greek Cabbage Rice (Print Version)
Cabbage and risotto rice combine with Swiss cheese, dill, and lemon for creamy hearty comfort.
# Ingredients:
→ Vegetables
01 -
1 small green cabbage (approximately 1.5 pounds)
02 -
1 leek, thinly sliced
03 -
1 large onion, finely chopped
04 -
2 cloves garlic, grated
→ Grains
05 -
1 cup arborio or carnaroli rice
→ Liquids
06 -
3 tablespoons extra virgin olive oil
07 -
6 cups vegetable broth (additional as needed)
→ Herbs and Seasoning
08 -
1 teaspoon salt, plus black pepper to taste
09 -
2 tablespoons fresh dill or parsley, chopped
10 -
Zest and juice of 1 lemon
→ Cheese
11 -
1 cup Swiss cheese (Emmentaler or Gruyère), diced
12 -
1/3 cup parmesan cheese, grated
# Steps:
01 -
Heat the olive oil in a large pot over medium heat. Add the sliced leek, chopped onion, grated garlic, and a pinch of salt. Cook, stirring often, until the vegetables are softened and fragrant, about 3 minutes.
02 -
Add the cabbage to the pot and stir well to coat with oil. Continue cooking, stirring occasionally, until the cabbage has softened and reduced in volume, about 6 minutes.
03 -
Stir in the rice and pour in the vegetable broth. Season with salt and pepper. Bring to a gentle simmer over medium heat.
04 -
Reduce heat to medium-low. Allow the mixture to cook for about 20 minutes, stirring occasionally, until the rice is nearly cooked and the mixture is creamy.
05 -
Remove from heat. Add the lemon zest and juice, and stir in the fresh dill or parsley.
06 -
Fold in the diced Swiss cheese and grated parmesan. Mix for 1 to 2 minutes off the heat, until the cheeses are melted and the mixture is creamy.
07 -
Taste and adjust seasoning or lemon to preference. Serve immediately, garnished with a drizzle of olive oil and freshly ground black pepper.
# Notes:
01 -
To thoroughly clean leeks, slice lengthwise and rinse under running water to remove any trapped dirt.