Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and cook for 3–4 minutes until soft and translucent.

3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Vegetables

1. Add the shredded cabbage and grated carrot to the pot.

2. Cook for 5–7 minutes, stirring often, until the cabbage wilts down significantly and softens.

Step 3: Stir in the Tomatoes and Seasoning

1. Add the diced tomatoes, tomato paste, salt, pepper, and dried oregano.

2. Mix well, coating all the vegetables in the tomato mixture.

3. Simmer for 3–4 minutes to allow the flavors to develop.

Step 4: Add the Rice and Broth

1. Stir in the rice and make sure it’s evenly distributed through the cabbage mixture.

2. Pour in the vegetable broth or water and stir again.

3. Bring to a boil, then reduce heat to low and cover the pot.

Step 5: Cook Until Tender

1. Simmer gently for 20–25 minutes, stirring occasionally to prevent sticking.

2. The rice should absorb most of the liquid and become tender.

3. If it gets too dry before the rice is done, add a bit more hot water.

Step 6: Finish with Lemon and Herbs

1. Once the rice is cooked, remove the pot from heat.

2. Stir in the lemon juice and fresh dill or parsley.

3. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

1. Spoon into bowls or plates.

2. Top with extra fresh herbs, a drizzle of olive oil, or a sprinkle of feta if desired.

3. Serve warm with lemon wedges on the side.