Rice and Cabbage Pilaf (Λαχανόρυζο Θρακιώτικο)

As related in Diane Kochilas’ 1990 cookbook The Food and Wine of Greece, the cuisine of Thrace in far northeastern Greece diverges considerably from the rest of the country based on its proximity to Bulgaria.  The following recipe exhibits this Slavic-Greek fusion well by using shredded cabbage in an otherwise fairly typical rice pilaf.  This really unusual but very tasty dish is an excellent way to use freshly harvested cabbage from your garden. 

2 tablespoons butter
1 cup onion, coarsely chopped
4 cups cabbage, shredded
1 cup tomato, peeled and chopped
2¾ cups water
1 cup basmati rice
½ cup dark seedless raisins
½ cup slivered almonds, roasted
¼ teaspoon cinnamon
Salt, to taste

Melt butter in a large pot over medium heat and saute onion until soft, about 5 minutes. Add cabbage and continue cooking, stirring frequently, until it becomes soft and translucent in 5 to 10 more minutes. Add in the tomatoes and water and bring the mixture to a boil. Add in remaining ingredients. Return the mixture to a boil then lower heat, cover, and simmer until the rice is cooked and all the liquid has been absorbed, about 20 minutes. Remove from heat and let sit for 10 minutes, then fluff with fork and serve warm.

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