It’s starting to feel like I’ve had this cold since the dawn of time. What will make me feel better? A quick bowl of Lachanosoupa, a hearty Greek delicacy, if you ask me.
1 TBLSP olive oil
2 TBLSP chopped yellow onions
1 TBLSP diced garlic
Pinch of salt
A few grinds of black pepper
Pinch of dill (fresh is best, but use dried if that’s all you’ve got)
Pinch of dried thyme
3 TBLSP shredded or diced zucchini
3 TBLSP shredded or diced carrots
1 cup chopped cabbage
1 ½ cup water (you could use stock, but it’s more flavor than you need)
2/3 cup cooked rice
Squirt of freshly squeezed lemon juice
- In olive oil, sauté the onions over low heat until they’re translucent. Add garlic and cook for one minute more.
- Add the salt, pepper, dill, and thyme, and cook on low for 3-4 minutes.
- Add the zucchini and carrots. Cook on low for 10 minutes, stirring occasionally.
- Add the cabbage, and cook until it begins to wilt, perhaps 5 minutes.
- Add the water, and stir to combine completely. Turn the heat up to medium-high and bring to a boil. Cook, uncovered, for 10 minutes until the veggies are fork tender.
- Add the rice and cook 5 minutes more, until the rice is heated through.
- Remove from heat and stir in the lemon juice.
Great with crusty bread, a salad, or as a starter to a heavy meal. But you won’t need that heavy stuff. You’ll be ready to go plow the fields after this little bowl of treasure.