Greek Cabbage and Rice (Lahanorizo)
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.
Ingredients
- 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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