Here's how to make it:
Half a small cabbage
3 tbsp. olive oil
1/3 c. rice
2 quarts water or stock (I added a couple Knorr chicken bouillon cubes)
Salt, pepper, & a pinch of thyme
Cut all of the veggies into tiny pieces. I sliced the cabbage very thinly and cut everything else into fine dice. Sauté the veggies for a few minutes in the oil. Add the rice & water. Stir well and bring to a boil. Cover, reduce heat to low, and cook for an hour. Add seasonings just before serving and stir well.
I served this with crusty farm bread and a fruit salad of Granny Smith and Pink Lady apples, oranges, and chopped-up dates, tossed with a dressing of equal parts lemon juice and olive oil.