Cabbage with Rice

2 T. extra-virgin olive oil
1 small green cabbage, cored and cut into 1-1/2" cubes
2 medium yellow or white onions, coarsely chopped
3 large carrots, peeled and grated coarsely
1 c. chopped dill fronds
2 c. vegetable broth
1 c. uncooked long-grain white rice, such as white basmati or arborio rice
1/2 t. salt
1/4 t. freshly ground black pepper
Lemon wedges, for garnish

Warm the oil in a large saucepan or Dutch oven over medium heat. Add the cabbage, onions, carrots, and dill; cook, stirring often, until the vegetables begin to soften, about 20 minutes.

Add the broth and rice; bring to a simmer. cover, reduce heat to low, and simmer slowly until the rice and vegetables are tender, about 20 minutes. If the rice is not done and the dish is dry, add a bit of water and continue cooking, covered, for 5 minutes.

Stir in the salt and pepper. Divide among 4 plates and serve with lemon wedges for squeezing over to brighten the flavor.

Serves 4.

Adapted from The Blue Zones Solution, p. 252.