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Beans with rice and pickled cabbage

Beans with rice and pickled cabbage

Eastern Romelia

Ingredients for 4 people


1/2 pickled cabbage

2 large tomatoes

1 cup olive oil

2 teaspoons paprika

1 cup rice

2 glasses of water


Soak the beans in water overnight. The following day boil the beans with half of the olive oil, using enough water to cover them.Boil until the beans are tender.

Chop the pickled cabbage, rinse it under cold water and drain.

Sauté the cabbage in a different pot along with the remaining olive oil, the chopped tomatoes and paprika.Bring it to boil.

Place all ingredients together in a pot; add the water and the rice.Bake in a preheated oven at 180 degrees for 30 minutes.


Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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