Lenten Moussaka with Cabbage and Rice

Name: Lenten Moussaka with Cabbage and Rice - Steluta N.
Ingredients: 1 fresh cabbage; salt; pepper; 1 tablespoon ground thyme; 2 onions; 1 cup of rice (coffee cup); 3 cups of water; 300 tomato paste; 1 tomato; 2 carrots; a little Delikat; oil

Season - Lenten Moussaka with Cabbage and Rice by Steluta N. - Recipia

Vegetarian Moussaka with Cabbage and Rice – A Healthy and Tasty Delight Preparation time: 20 minutes Cooking time: 40-50 minutes Total: 1 hour Number of servings: 6 When Friday comes, it's the perfect time to indulge in a vegetarian moussaka that fills our hearts with joy and our taste buds with delicious flavors. This simple recipe is not only tasty but also healthy, perfect for a family meal or with friends. Let's get started! Necessary ingredients: - 1 medium-sized fresh cabbage - 2 large onions - 2 carrots - 1 cup of rice (about 200 g) - 3 ½ cups of water (850 ml) - 300 g tomato paste - 1 fresh tomato - 1 tablespoon of ground thyme - Salt and pepper to taste - A little Delikat (optional) - Oil for sautéing Step-by-step instructions: 1. Preparing the cabbage: Start by finely chopping the cabbage. This step is essential as the cabbage will sauté evenly and integrate perfectly into the moussaka. Add a little salt and pepper to the cabbage and gently massage it with your hands. This trick helps soften the cabbage and intensifies the flavors. 2. Sautéing the cabbage: In a large skillet, heat a few tablespoons of oil over medium heat. Add the chopped cabbage and let it sauté for about 5-7 minutes, stirring constantly. Then add a tablespoon of ground thyme, which will bring an unforgettable aroma and a Mediterranean flavor to the dish. 3. Preparing the filling: In another skillet, sauté the finely chopped onion in a little oil until it becomes translucent. Add the grated or finely chopped carrots. They will add a subtle sweetness to the dish. After a few minutes, add the rice, stirring well, and season with salt and, if desired, a little Delikat. 4. Boiling the rice: Add the 3 ½ cups of water to the skillet. Cover with a lid and let it simmer on low heat for 15-20 minutes, until the rice absorbs the water and becomes fluffy. 5. Combining the ingredients: When the cabbage is sautéed, add the tomato paste and mix well. This step will give a rich flavor and vibrant color to the dish. 6. Assembling the moussaka: Preheat the oven to 170°C. In a baking dish, place a sheet of baking paper. Start with a layer of rice, then a layer of sautéed cabbage, followed by another layer of rice. Continue alternating layers until all ingredients are used, making sure to finish with a layer of cabbage. 7. Adding the tomatoes: Slice the tomato thinly and place the slices on top of the moussaka. They will provide a fresh appearance and a pleasant texture. 8. Baking: Cover the dish with aluminum foil and bake for 20-30 minutes. After this time, remove the foil and let the moussaka brown for another 10 minutes. 9. Serving: Take the moussaka out of the oven and let it cool for a few minutes. Then, flip it onto a serving platter. It is delicious both warm and cold and can be served with a fresh salad for an extra touch of freshness. Useful tips: - You can also add other vegetables, such as peppers or zucchini, to customize the recipe. - If you prefer a more intense flavor, try adding a pinch of chili pepper to the filling. - This vegetarian moussaka keeps well in the fridge and is even better the next day when the flavors have melded perfectly. Enjoy this vegetarian moussaka with cabbage and rice, a simple and delicious recipe that will add flavor to your meals! Bon appétit!