Lahanorizo (Greek Rice with Cabbage) Recipe
Lahanorizo is a traditional Greek comforting dish combining tender cabbage, fragrant herbs, and plump rice simmered in vegetable stock with tomato paste and olive oil. This wholesome, vegetarian one-pot meal is flavored with fresh dill and lemon juice, offering a bright, earthy taste perfect for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 medium leek, sliced (white and light green parts only)
- 2 large garlic cloves
- 1 medium cabbage, sliced (about 500 g / 1 lb)
- A handful fresh dill, roughly chopped
- Juice of 1 lemon
Pantry Items
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 225 g (½ lb) round grain rice
- 1 litre (4 cups) vegetable stock
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the finely chopped onion, diced carrot, and sliced leek. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for an additional 1-2 minutes to release its aroma. Then add the tomato paste and cook while stirring for another minute to deepen flavors.
- Cook Cabbage: Add the sliced cabbage to the pot and sprinkle generously with salt. Sauté the cabbage for 8-10 minutes until it reduces in size and becomes soft.
- Add Rice and Stock: Stir in the round grain rice followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes until the rice is tender and absorbs most of the liquid. Add extra stock as needed if the mixture gets too dry.
- Finish and Serve: Remove from heat, and stir in the freshly chopped dill and lemon juice. Adjust seasoning with salt and pepper. Serve immediately, optionally garnished with lemon wedges and a drizzle of extra olive oil.
Notes
- Use round grain rice for best texture; medium or short grain rice will work similarly.
- Adding extra stock while cooking helps prevent the rice from drying out.
- Fresh dill and lemon juice brighten the dish, so adjust quantities to your taste.
- This dish pairs well with crusty bread or a side salad for a complete meal.
- Can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
