With the last tender winter cabbages, as their leaves start to toughen, we love to make this traditional vegan Greek risotto. Costas prefers the version with tomato, although many people like it white, adding leek or chopped scallions, and of course plenty of lemon, and some dill at the end.
To make it substitute cabbage for the other greens in the recipe for Risotto with Greens.
Although I think that it tastes best piping hot, it could also be served at room temperature, as my husband likes it too.
Serves 3 as main course; 5-6 as a side dish (more…)