Ingredients

• 1 small onion, peeled and thinly sliced
• 1/2 of a medium cabbage, trimmed, cored and thinly sliced (about 392g)
• 2 TBS butter
• 1 1/2 cups (360ml) vegetable stock
• 1 (14 oz/400g) tin of chopped tomatoes in tomato juice
• 1 tsp granulated sugar
• the juice of 1/2 lemon
• 1/4 cup (50g) of uncooked long grain rice
• salt and black pepper to taste

Directions

• Melt the butter in a large saucepan. over medium-low heat. Once it begins to foam, add the cabbage and onion. Sprinkle the sugar over top and season to taste.
• Cook the cabbage and onion slowly, stirring occasionally for about 15 to 20 minutes until they are very tender and starting to just caramelize.
• Add the vegetable stock, undrained tomatoes, and lemon juice. Stir and bring to the boil. (if you think you need more liquid you can add more stock.)
• Stir in the rice and reduce to a slow simmer. Cover tightly and simmer for 30 to 35 minutes until the rice has cooked and all of the flavors have gently melded.
• Taste and adjust seasoning as required. Ladle into heated bowls and serve immediately.

Notes

• 11-12-25 Full Recipe
• I Added
• Basil Med
• Oregano Med
• Garlic Powder

Photos