The tavern at Thea’s Inn is the social hub of eastern Ikaria and my favorite spot to relax while I am there. Athina Mazari, chef at the tavern, cooks this up for me whenever I’m in the area. It’s a meal in itself.
Photo: OliveTomato.com
2 tablespoons extra-virgin olive oil
1 small green cabbage (about 12 ounces), cored and cut into 11⁄2-inch chunks
2 medium yellow or white onions, coarsely chopped (about 2 cups)
3 large carrots, peeled and grated through the large holes of a box grater
1 cup chopped fresh dill fronds
2 cups vegetable broth
1 cup uncooked long-grain white rice, such as white basmati rice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Lemon wedges, for garnish
Warm the oil in a large saucepan or Dutch oven set over medium heat.
Add the cabbage, onions, carrots, and dill; cook, stirring often, until the vegetables begin to soften, about 20 minutes.
Add the broth and rice; bring to a simmer.
Cover, reduce to low heat, and simmer slowly until the rice and vegetables are tender, about 20 minutes.
If rice is not done and dish is dry, add a bit of water and continue cooking, covered, for 5 minutes.
Stir in the salt and pepper.
Divide among 4 plates and serve with lemon wedges for squeezing the juice on top to brighten the flavors.
