Orzo With Cabbage
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2tablespoons canola oil
- ½pound diced onions
- 1pound shredded cabbage
- 1tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 2stalks finely chopped celery
- 2cups tomato puree
- 2cups water
- 1cup orzo
- Salt and freshly ground black pepper to taste
- 4ounces soft goat cheese
Nutritional analysis per serving (4 servings)
317 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 13 grams protein; 1143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in large skillet or Dutch oven, using 2 tablespoons oil in traditional pot and 1 tablespoon in pot with non-stick lining.
- Step 2
Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
- Step 3
Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper. Bring to boil. Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
- Step 4
Serve sprinkled with bits of goat cheese.
Private Notes
Comments
I subbed the cabbage for chopped cauliflower as it’s what needed using up (and is a cruciferous vegetable so I figure somewhat similar), and subbed some fennel for the celery. I read the original article, and he said the original version used feta, and since I had bunch of that, decided to use it. I did 1 cup passata & 1 cup diced, skinned and seeded tomato. Added a bit of Better Than Bouillon chicken to the water. Kept all the measurements the same. It tasted a bit like a homemade vegetable tomato soup that had a loose casserole texture (instead of it being soupy). If it had sound ground beef in it, it would also evoke a bit of a cabbage roll-ish flavour, I think? My husband and I thought that it was very mild in flavour, and something maybe a kid would enjoy. It’s definitely a great way to get a whack of veggies into a dish. I might tinker with it and some more. You definitely need to have something else with some kick in it, as in its own, it’s fairly bland.
Nice but not special. Used Parmesan for the cheese and diced tomatoes in lieu of puree.
Why two pots?
I think it should say "or 1 tablespoon oil in a non-stick"