Greek Cabbage & Rice (Lahanorizo)

This Cabbage and Rice dish—known in Greece as lahanorizo—is one of those humble, comforting meals that proves simple ingredients can deliver incredible flavor. Tender cabbage, soft onions, aromatic herbs, and tomatoes simmer together with rice to create a wholesome, satisfying dish that’s far greater than the sum of its parts. It’s a staple of Greek home cooking and a beautiful example of Mediterranean eating: fresh vegetables, good olive oil, and lots of flavor.

Light, nutritious, and naturally plant-based, this dish works wonderfully as a main course or a hearty side. Serve it warm with a squeeze of lemon, a drizzle of olive oil, and a slice of crusty bread, or pair it with grilled fish or roasted chicken for a complete meal. Whether you’re cooking for the week ahead, seeking a cozy dinner, or exploring traditional Greek flavors, lahanorizo is a simple, soulful recipe you’ll want to make again and again.

Greek Cabbage and Rice (Lahanorizo)

Giorgos Tsoulis

This cabbage and rice dish is a light yet deeply flavorful classic of traditional Greek home cooking. Packed with vegetables, herbs, and Mediterranean aromas, it’s a wholesome meal that’s comforting, simple, and incredibly satisfying.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Greek

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 head of cabbage sliced lengthwise
• 2 medium onions finely chopped
• 200 g medium-grain rice (short-grain is also fine)
• 2 spring onions finely chopped
• 1 carrot cut in half and sliced
• 1 leek finely sliced
• 1 celery stick thin sliced
• 1 clove of garlic finely chopped
• 1 tbsp tomato paste
• 400 g canned tomatoes
• ½ tbsp parsley finely chopped
• ¼ tbsp dill finely chopped
• 900 ml vegetable stock
• extra virgin olive oil
• salt and pepper to taste

Instructions

 

• Heat a deep pot over medium-high heat and add a generous drizzle of olive oil. Add the carrots, celery, leek, onions, spring onions, and garlic. Sauté for 2–3 minutes, until the vegetables begin to soften.
• Stir in the tomato paste, then add the sliced cabbage. Cook for another 3 minutes to help the cabbage release and reduce its moisture.
• Add the rice, canned tomatoes, vegetable stock, salt, and pepper. Stir well, then reduce the heat to medium and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
• Remove from the heat and stir in the chopped parsley and dill.
• Serve hot, drizzled with a little extra olive oil if desired.

Notes

Chef’s Tip: Sautéing the cabbage first helps its moisture cook off, allowing it to develop better flavor and cook more evenly with the rice.

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.