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Greek Cabbage Rice (Lahanorizo) Recipe

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3.8 from 14 reviews

Greek Cabbage Rice (Lahanorizo) is a traditional comforting one-pot dish featuring tender cabbage and medium-grain rice cooked slowly with aromatic vegetables, garlic, and a hint of tomato paste. Finished with fresh lemon juice, crumbled feta, and parsley, this hearty vegetarian meal is full of Mediterranean flavors and perfect for a wholesome family dinner.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Vegetables

  • 1 medium green cabbage (1 1/2 pounds), outer leaves discarded
  • 1 large white onion, diced
  • 1 cup thinly sliced leek (white parts only)
  • 1 medium carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 minced garlic cloves
  • 1/2 cup chopped parsley

Pantry & Seasonings

  • 1/2 cup extra virgin olive oil
  • Kosher salt, to taste
  • 3 tablespoons tomato paste
  • 1 teaspoon sweet Spanish paprika (optional)
  • 2 bay leaves
  • Freshly ground black pepper, to taste
  • 1 lemon, juiced
  • 1 cup medium grain Arborio or Carnaroli rice

Dairy

  • 1 cup crumbled feta cheese

Instructions

  1. Prep the Veggies: Discard the outer leaves of the cabbage. Cut the cabbage in half, remove the core, and slice it into 1 centimeter thick strips.
  2. Sauté the Vegetables: Heat the extra virgin olive oil in a wide pot with a lid over medium heat. Add the diced onion and sliced leek. Cook until soft and translucent, about 10 minutes. Stir in the carrot and celery, season with kosher salt, cover the pot, and cook for another 5 minutes. Add the minced garlic and tomato paste, stirring to combine, and cook for 1 more minute. If using, add the sweet Spanish paprika and stir.
  3. Cook the Cabbage: Add the sliced cabbage to the pot along with the bay leaves and 1 cup of water. Sprinkle with salt. Cover the pot and reduce the heat to medium-low. Cook for 20 to 25 minutes, stirring occasionally to prevent sticking. Add 1/2 cup water if it looks dry. Continue cooking if needed for another 10 minutes until the cabbage is fully tender. Meanwhile, bring 4 cups of water to a boil in a separate pot or kettle.
  4. Add the Rice: Once the cabbage is softened, stir in the rice. Season with a generous pinch of salt and freshly ground black pepper. Pour in 3 1/2 cups of the boiling water. Mix well and taste the cooking liquid to ensure it is well-seasoned.
  5. Cover and Cook: Place the lid on the pot and cook on low heat for 15 minutes or until the rice is tender. Open the lid and check liquid level. Add another 1/2 cup boiling water if you prefer a saucier consistency. Stir and immediately remove from heat. Keep the lid on and let it rest for 10 minutes.
  6. Finish and Serve: Stir in the lemon juice. Taste and adjust seasoning if needed. Top with the crumbled feta cheese, freshly ground black pepper, and chopped parsley before serving.

Notes

  • This dish is traditionally cooked slowly to allow flavors to meld and cabbage to fully soften.
  • You can substitute the medium-grain rice with any short to medium grain rice but cooking time may vary slightly.
  • For a vegan version, omit the feta or replace with a plant-based cheese alternative.
  • If you like a tangier flavor, add a little more lemon juice before serving.
  • Leftovers keep well refrigerated and taste even better the next day.

Find it online: https://cheftinaskitchen.com/greek-cabbage-rice-lahanorizo-recipe/