Red Cabbage and Black Rice, Greek Style

Easy to make and eat for a simple meal. For me, it needed more of a flavor kick so added feta like someone recommended.

Agreed with commenters — needs a lot of acid Started with 2 tbsp of red wine vinegar into cabbage before adding rice (including 1 tsp salt) After resting rice, ended up adding 3 tbsp more red wine vinegar until it had enough for my liking (plus additional salt) Something undeniably comforting here, but needs work beyond the recipe. Will definitely be trying with feta & feta broth next time

I’m glad I read the notes before I made this dish. I made it with brown rice and purple cabbage. I listened to the tip about only stir frying for a minute or two and I’m glad I did. I added a splash of red wine vinegar and a teaspoon of cumin and definitely added the flavor it needed. Saved some of the fresh herbs to sprinkle at the end and will serve with crumbled feta on the side. The takeaway here is that you can and need to add your own preferred spices to get more flavor out of the dish.

Very tasty recipe. Be warned, it makes A LOT, so unless you're having people over, cut the recipe in half and that would be plenty for a family of 4. Wish I had seen the note about serving with feta, I think that would have made a fantastic addition to punch up the flavor a bit! I think reserving some of the fresh herbs to sprinkle on top would have been a nice addition too.

Made substitutions after reading notes: 3/4 c feta brine and rest water Zest 3 small lemons and juice of one Added some celery leaves to use up the center of a stalk Feta cubes when serving I enjoyed it as did my parents—hubby felt work to reward ratio was too high to get behind a 3

I under-salted and under-peppered, being left to to own devices to use “to taste.” Next time I will add at least 1 solid teaspoon of each. Cabbage adds moisture when cooked, so moisture was excessive. Will start w/ 2 c. *broth* next time (down from 2.5 c. water) to add flavor.

I added diced celery and celery leaves, fresh thyme, and lemon zest at the end… better!

Followed the recipe (with the exception of a small amount of leftover tasty ground pork) I wish I would have scattered abit of feta cheese per one reviewer’s comments. But next time.

Not great - but made better by adding cumin and red wine vinager as it needed acid. Also, feta was imperative - added salt and sourness that dish was screaming for.

Prepared this dish after doing a search for recipes based on the sad contents of my pantry while on pandemic lockdown in Monrovia, Liberia. Indeed, it’s a bit bland but with some chopped pickled chilies and a sprinkle of zatar it was a pretty nice lunch and it felt healthy.

I had problems with the quantity of water in this recipe. The cabbage must have exuded a LOT of liquid because it took forever to be absorbed. Before the towel step I had to cook the dish for a few minutes with the lid off to eliminate some liquid. This even though I swapped in wild rice, which has a higher water:rice ratio than black rice. It was tasty but not worth the long cooking time that turned out to be necessary.

This is one of the few nyt recipes that I’ve made that was just kind of meh and lacked flavor.

I want to start off by saying that I did this all wrong, but it came out so right. I only had green cabbage and basmati rice so I used those instead of black rice and purple cabbage. I didn't have fresh dill, so I used dried. Regardless, this was very very tasty! Clearly, a versatile recipe that can take many modifications.