Cabbage Rice & Beans Recipe | The Thrive Global Cookbook

Ingredients

• 1/4 cup olive oil
• 1 large leek, trimmed, washed, and chopped
• 1 large red onion, chopped
• 2 celery ribs, finely chopped
• 3 garlic cloves, minced
• 1 cabbage head (about a pound), trimmed and coarsely shredded
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 2/3 cup rice
• 2/3 cup white wine
• 2 to 4 cups vegetable stock or broth, as needed
• 1 cup cooked cannellini beans
• Salt and pepper
• Finely grated zest of 1 lemon
• 1 small bunch parsley, leaves only, chopped