Orzo With Cabbage Recipe

Name: Orzo With Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 to 2 tablespoons canola oil; 1/2 pound diced onions; 1 pound shredded cabbage; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves; 2 stalks finely chopped celery; 2 cups tomato puree; 2 cups water; 1 cup orzo; Salt and freshly ground black pepper to taste; 4 ounces soft goat cheese

Servings: persons

1 to 2 tablespoons canola oil
1/2 pound diced onions
1 pound shredded cabbage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
2 stalks finely chopped celery
2 cups tomato puree
2 cups water
1 cup orzo
Salt and freshly ground black pepper to taste
4 ounces soft goat cheese

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.
2
Add onions, cabbage, thyme and celery and saute until onions begin to brown and cabbage has softened.
3
Stir in puree, water and orzo and season to taste with salt, which is optional, and pepper.
4
Bring to boil.
5
Reduce heat, cover, and simmer about 20 minutes, until orzo is soft and most of liquid has been absorbed.
6
Serve sprinkled with bits of goat cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 to 2 tablespoons canola oil, 1/2 pound diced onions, 1 pound shredded cabbage, 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves, and more.

Yes, Orzo With Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo With Cabbage

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