Lahanorizo Recipe

Introduction

Lahanorizo is a comforting Greek dish combining tender cabbage and rice simmered in a flavorful broth. It’s simple to prepare and perfect for a wholesome, vegetarian meal that tastes like home.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, diced
• 1 medium leek, sliced (white and light green parts only)
• 2 large garlic cloves
• 1 tablespoon tomato paste
• 1 medium cabbage, sliced (about 500 g / 1 lb)
• 225 g (1/2 lb) round grain rice
• 1 litre (4 cups) vegetable stock
• A handful fresh dill, roughly chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Step 1: 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 softened.
2. Step 2: Add the garlic cloves and cook for another 1-2 minutes until fragrant. Stir in the tomato paste and cook for an additional minute, stirring occasionally.
3. Step 3: Add the sliced cabbage to the pot. Season generously with salt and sauté for 8-10 minutes until the cabbage is reduced in size and softened.
4. Step 4: Stir in the rice and vegetable stock, then bring everything to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is cooked to your liking. If the mixture begins to dry out, add a little more stock.
5. Step 5: Remove from heat and stir in the fresh dill and lemon juice. Adjust salt and pepper to taste. Serve immediately with lemon wedges and a drizzle of olive oil, if desired.

Tips & Variations

• For a richer flavor, try adding a splash of white wine before adding the stock.
• Swap dill for fresh parsley or mint for a different herbal note.
• Use brown rice instead of white for a nuttier taste, but increase cooking time accordingly.
• To make the dish heartier, add cooked chickpeas or white beans just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the rice if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cabbage for this recipe?

Yes, frozen cabbage can be used if fresh is not available. Thaw and drain it well before adding to the pot to avoid excess moisture.

Is lahanorizo suitable for a vegan diet?

Absolutely. This recipe contains no animal products and is naturally vegan as long as you use vegetable stock.

Lahanorizo Recipe

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★★★★★

4.6 from 150 reviews

Lahanorizo is a traditional Greek cabbage and rice dish that is hearty, comforting, and full of vibrant flavors. This vegetarian recipe features tender cabbage sautéed with aromatic vegetables, tomato paste, and simmered with rice in flavorful vegetable stock. Finished with fresh dill and lemon juice, it makes a light yet satisfying meal perfect for any season.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, diced
• 1 medium leek, sliced (white and light green parts only)
• 2 large garlic cloves, minced
• 1 medium cabbage, sliced (about 500 g / 1 lb)

Other Ingredients

• 1 tablespoon tomato paste
• 225 g (1/2 lb) round grain rice
• 1 litre (4 cups) vegetable stock
• A handful fresh dill, roughly chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Sauté the base 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, stirring occasionally, until the vegetables are softened and fragrant.
2. Add garlic and tomato paste: Incorporate the minced garlic cloves and continue cooking for 1-2 minutes until the garlic is fragrant. Stir in the tablespoon of tomato paste and cook for another minute, making sure the paste is well combined and slightly caramelized.
3. Cook the cabbage: Add the sliced cabbage to the pot and season generously with salt. Sauté for 8-10 minutes, stirring occasionally, until the cabbage reduces in size and becomes tender.
4. Add rice and stock, then simmer: Stir in the round grain rice and pour in the vegetable stock. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. If the mixture becomes too dry, add extra stock as needed to maintain moisture.
5. Finish with fresh herbs and lemon: Remove the pot from heat and stir in the chopped fresh dill and lemon juice. Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional lemon wedges and a drizzle of olive oil if desired.

Notes

• You can substitute round grain rice with short grain rice for a creamier texture.
• Adjust the amount of lemon juice to suit your taste preference for acidity.
• Adding extra vegetable stock during simmering prevents the rice from becoming too dry.
• For a non-vegetarian variation, you can use chicken stock instead of vegetable stock.
• Serve this dish warm as a light main or as a side dish alongside grilled meats or seafood.

Keywords: Lahanorizo, Greek cabbage and rice, vegetarian Greek recipe, cabbage rice stew, traditional Greek dishes