One-Pot Cabbage Orzo

Ingredients

• Olive oil 2 tbsp
• Large onion 1
• Garlic cloves 3
• Medium savoy cabbage 0.5
• Orzo pasta 300g
• Hot vegetable stock 750ml
• Chopped tomatoes 1 x 400g can
• Dried oregano 1 tsp
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped small bunch
• Vegetarian Parmesan-style cheese, grated (optional, for serving) 50g

Method

1. Heat the olive oil in a large, deep pan or casserole dish over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the thinly sliced cabbage to the pan. Stir well and cook for about 5 minutes, allowing it to wilt down slightly.
4. Stir in the orzo pasta, canned chopped tomatoes, hot vegetable stock, and dried oregano. Season generously with salt and freshly ground black pepper.
5. Bring the mixture to a simmer, then reduce the heat, cover the pan tightly, and cook for 12-15 minutes. Stir occasionally to prevent the orzo from sticking to the bottom, until the pasta is tender and most of the liquid has been absorbed.
6. Once cooked, check the seasoning and adjust if necessary. If the mixture seems too thick, add a splash more stock or hot water.
7. Serve immediately, garnished with fresh chopped parsley and a sprinkle of vegetarian Parmesan-style cheese, if using.