Description
Greek Cabbage Rice (Lahanorizo) is a comforting and hearty traditional Greek dish that combines tender cabbage, aromatic vegetables, and rice simmered together in olive oil and tomato paste. Finished with a splash of lemon juice, fresh parsley, and crumbled feta cheese, this flavorful one-pot meal showcases the rustic charm of Greek home cooking.
Ingredients
Scale
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
- 1 lemon, juiced
- 1 cup crumbled feta cheese
Instructions
- Prep the veggies: Discard the outer leaves of the cabbage, then halve and core it. Slice the cabbage into 1 centimeter thick strips to ensure even cooking.
- Sauté the veggies: In a wide pot with a lid, heat the extra virgin olive oil over medium heat. Add the diced onion and sliced leek and cook until soft and translucent, about 10 minutes. Stir in the sliced carrot and celery, season with kosher salt, and cover the pot. Cook for another 5 minutes to soften the vegetables. Add minced garlic and tomato paste, stirring to combine, and cook for 1 more minute. If using, stir in sweet Spanish paprika.
- Cook the cabbage: Add the sliced cabbage, bay leaves, and 1 cup of water to the pot. The cabbage will look like a lot initially, but it will wilt down as it cooks. Sprinkle the cabbage with salt, cover the pot, and reduce heat to medium-low. Cook for 20 to 25 minutes, stirring occasionally to prevent sticking. If the mixture looks dry, add an additional 1/2 cup water. Once cabbage is softened, cook for another 10 minutes if needed until fully tender. Meanwhile, bring 4 cups of water to a boil in a separate pot or kettle.
- Add the rice: After the cabbage is wilted and softened, stir in the rice. Season generously with salt and freshly ground black pepper. Add 3 1/2 cups of the boiling water to the pot, mixing through. Taste the cooking liquid; it should be well-seasoned at this point.
- Cover and cook: Place the lid on the pot and cook over low heat for 15 minutes or until the rice is tender. Check the stew for liquid and add another 1/2 cup of boiling water if you prefer a saucier consistency. Stir and immediately remove from heat, keeping the lid on and allowing it to rest for 10 minutes.
- Finish and serve: Stir in the lemon juice and taste to adjust seasoning as needed. Top the dish with crumbled feta cheese, freshly ground black pepper, and chopped parsley. Serve warm and enjoy the hearty, flavorful Greek classic.
Notes
- If you don’t have Arborio or Carnaroli rice, you can substitute with medium grain rice, but the creamy texture may vary slightly.
- Sweet Spanish paprika is optional but adds a lovely depth of flavor; smoked paprika can be used as an alternative.
- Adjust water quantities as needed depending on your rice type and brand to ensure the correct texture.
- Preparing this dish in a heavy-bottomed pot helps prevent sticking and burning.
- For a vegan version, omit the feta cheese and garnish with extra fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek cabbage rice, Lahanorizo, vegetarian Greek recipe, one-pot meal, cabbage and rice stew, Mediterranean cooking
