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Greek Cabbage Rice (Lahanorizo) Recipe

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3.9 from 1 review

Greek Cabbage Rice, also known as Lahanorizo, is a comforting and hearty vegetarian stew combining tender cabbage, aromatic vegetables, and flavorful rice, simmered in olive oil and tomato paste, then finished with fresh lemon juice and creamy feta cheese. This traditional Greek dish features simple ingredients cooked slowly to develop rich flavors, making it a perfect wholesome meal for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

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

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

Finishing Touches

  • 1 lemon, juiced
  • 1 cup crumbled feta cheese

Instructions

  1. Prep the veggies: Discard the outer leaves of the cabbage, then halve, core, and slice it into 1 centimeter thick strips to prepare for cooking.
  2. Sauté the veggies: Heat extra virgin olive oil in a wide pot over medium heat. Add diced onion and sliced leek, cooking until soft and translucent, about 10 minutes. Then stir in sliced carrot and celery, season with kosher salt, cover and cook for 5 minutes more. Add minced garlic and tomato paste, stir well and cook for 1 minute. If using, sprinkle paprika and stir to combine.
  3. Cook the cabbage: Add the sliced cabbage to the pot along with bay leaves and 1 cup water. The cabbage appears bulky but will wilt as it cooks. Season with salt, cover, and reduce heat to medium-low. Cook for 20 to 25 minutes, stirring occasionally, adding 1/2 cup water if it looks dry. Once softened, cook for an additional 10 minutes if necessary until tender. Meanwhile, bring 4 cups water to boil separately.
  4. Add the rice: Once the cabbage is softened, stir in the rice, add a generous pinch of salt and black pepper. Pour in 3 1/2 cups boiling water and mix well. Taste the liquid and adjust salt if needed.
  5. Cover and cook: Cover the pot and cook on low heat for 15 minutes or until the rice is tender. After cooking, check the liquid level; add another 1/2 cup boiling water if a saucier texture is desired. Stir and remove from heat, keeping the lid on to allow the rice to finish absorbing moisture for 10 minutes.
  6. Finish and serve: Stir in fresh lemon juice, taste and adjust seasoning with salt and pepper if needed. Top with crumbled feta cheese, extra black pepper, and chopped parsley. Serve warm as a fulfilling main or side dish.

Notes

  • Sweet Spanish paprika is optional but adds a subtle smoky depth to the dish.
  • Use medium grain Arborio or Carnaroli rice to achieve a creamy texture that complements the vegetables well.
  • Adjust water amounts as needed depending on rice type and desired stew consistency.
  • This dish is vegetarian and can be made vegan by omitting feta cheese or substituting with a plant-based alternative.
  • Leftovers store well refrigerated for up to 3 days and reheat gently with a splash of water to revive moisture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

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