This is a great vegan or vegetarian main course, originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece. You can also serve this as a side dish for grilled meat, chicken, and game. It’s great with duck and it’s even great with Thanksgiving turkey.
* You get the most flavorful blanched almonds by doing the blanching yourself. Take whole, unroasted almonds and drop them into boiling water for about 45 seconds. Remove, drain in a colander and rinse with cold water. Remove the skins by squeezing the almonds, one at a time, between your thumb and index finger. The skins should slip right off.
Greek Spiced Cabbage Pilaf is perfect for Meatless Mondays and everyday!
2 Tbsp. extra virgin olive oil, preferably Greek, or butter
1 cup coarsely chopped onion
3 ½ cups washed, thinly shredded green cabbage
1 cup peeled and chopped plum tomatoes
2 ¾ cups water
1 cup long-grain rice, preferably brown rice
½ cup dark seedless raisins
½ cup finely chopped blanched almonds*
¼ tsp. cinnamon
Pinch of cayenne
Salt to taste
1. In a heavy stewing pot, heat the olive oil or butter and sauté onion until soft, 2 to 3 minutes. Add cabbage and sauté over medium heat, stirring frequently with a wooden spoon, until soft and translucent, 3 to 5 minutes.
2. Add tomatoes and water and bring mixture to a gentle boil. Add rice, raisins, almonds, cinnamon, cayenne, and salt. Lower heat and simmer, uncovered, stirring frequently, until liquid is absorbed and rice cooked.
3. Place mixture into a lightly buttered mold and allow to set for 8 to 10 minutes, then turn out onto a platter. Or toss gently in serving bowl. Serve warm.
