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Turkish-Style Cabbage with Olives and Rice

(recipe, Adam Ried)


  1. ¼ cup extra-virgin olive oil
  2. 1 large onion, halved and thinly sliced
  3. Salt
  4. 4 garlic cloves, minced
  5. 1 tsp. paprika
  6. ½ medium head cabbage (about 1½ pounds), shredded (about 9 cups)
  7. ¾ cup low-sodium chicken broth or water
  8. ¼ cup long-grain white rice, rinsed
  9. ¾ cup Kalamata olives, pitted and quartered lengthwise
  10. 2 Tbsp. fresh lemon juice, plus lemon wedges for serving
  11. 2 Tbsp. minced fresh parsley
  12. Freshly ground black pepper, to taste


  1. Heat the oil in a straight-sided sauté pan over medium-high heat until shimmering. Add the onion and ½ teaspoon salt, adjust the heat to medium-low, and cook, stirring frequently, until the onion is very soft and fragrant, about 15 minutes. Add the garlic and paprika and cook, stirring, until fragrant, about 45 seconds. Add the cabbage and ½ teaspoon salt and cook, stirring frequently, until softened, about 10 minutes. Add the broth, adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.
  2. Remove the cover, add the olives, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and parsley and stir to mix. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste. Serve hot, warm, or at room temperature, with lemon wedges.