Cabbage with rice (lahanorizo) by my mother

Cut off the stem of the cabbage, chop it, wash it well and strain it. 

Using a wide pot sauté the onion in the olive oil and when it gets golden add the cabbage and stir well to combine all the ingredients. 

Season with salt and pepper and cook over medium heat so that it gets mellow along with the onion.  

Add the tomato paste and sauté until it dissolves. 

Add 2 cups of hot water and let it boil until all its liquids are absorbed and the cabbage is half-done. 

Taste the food to see if the salt is ok and add the rice. 

Stir well, add extra boiling water and let the rice cook for about 10 minutes. 

Make sure that the food has some liquids before you remove it from heat because you will set it aside with the lid on for an additional 10 minutes, in order for the rice to get fluffy. 

Serve hot with plenty of lemon juice.