White cabbage is one, if not the typical winter vegetable in Crete. Bring it into your kitchen too. This recipe is extremely popular, easy and healthy.

The fragrant vegetable rice is best combined with a dry white wine.

50 min. preparation time

Ingredients

• 6 tablespoons olive oil + a little oil to serve
• 1 teaspoon fennel seeds, crushed
• 1 onion, thinly sliced
• 1 leek, cut into approx. 1 cm pieces
• 1 class Fennel bulb, cut into thin slices
• 2 carrots, sliced
• 1 red pepper, cut into strips
• 1 kg white cabbage, chopped into small pieces
• 1/2 cup rice or quinoa
• juice and grated zest of 1 lemon
• 1 tsp salt
• 1 tsp pepper
• 1 cup of water
• 1 bunch of fresh dill or fennel herb, chopped finely
• 1 teaspoon paprika spice

preparation

1. Heat the olive oil and fennel seeds in a large pot.
2. Sauté onion and leek in it.
3. Add the fennel bulb, carrots and peppers, reduce heat and cook for 5 minutes.
4. Add the white cabbage and sauté for another 10 minutes until it begins to glossy and reduces.
5. Add the washed rice, lemon zest and juice, as well as salt, pepper and water. Simmer for 20 minutes on the lowest flame.
6. Finally add dill or fennel herb, possibly a little lemon juice and salt.

Serve on a large platter, drizzle with olive oil and sprinkle with paprika.