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What You Need:
(To Serve: 6)
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½ cup vegetable oil
1 cup finely minced onion
1 small head of cabbage, about 2 pounds, sliced thin (about ¼-inch-thick slices)
8 stalks celery, cut into 1-inch pieces
One 8-ounce can tomato sauce
1 tablespoon tomato paste
Salt and pepper to taste
¼ pound orzo
½ cup grated kefalotiri cheese (optional)
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Translate this recipe:
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| How To Cook: |
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1. Heat oil in a 5-quart Dutch oven and saute onion, cabbage, and celery until lightly browned or limp.
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2. Add tomato sauce and tomato paste (if mixture seems too thick add a little water) and simmer over medium heat until vegetables are almost cooked, about 15 minutes, adding more water if necessary.
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3. Add salt, pepper, and orzo and simmer, covered, until orzo is cooked, about 15 minutes. Remove from heat and sprinkle with cheese.
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