3 tablespoons butter

2 shallots or spring onions (or green onions), finely chopped

2 lemons, zested and sliced

2 cups long-grain rice

4 cups hot chicken stock (or vegetable stock for vegetarian)

2 bay leaves

2 sprigs fresh parsley

1/2 head cabbage, thinly sliced

2 tablespoons olive oil

Salt and pepper, to taste

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Melt butter in a large saucepan over medium heat. Add shallots and cook until softened and fragrant.
Stir in rice, coating it with butter and shallots for 1–2 minutes.
Pour in hot stock, then add bay leaves, parsley sprigs, lemon zest, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.
Meanwhile, heat olive oil in a skillet and sauté cabbage until just tender. Season with salt and pepper.
Remove bay leaves and parsley from rice. Fluff with a fork.
Stir in sautéed cabbage and top with lemon slices before serving.

Swap chicken stock with vegetable stock for a vegetarian version.

Add toasted pine nuts or almonds for crunch.

Mix in dill, mint, or oregano for extra herbs.

For a more filling dish, stir in chickpeas or lentils.

Brown rice can be used but requires longer cooking and more liquid.