Lahanorizo (Greek Rice with Cabbage) Recipe
Lahanorizo is a traditional Greek rice and cabbage dish that is naturally vegan, hearty, and comforting, making it perfect for cooler weather. This flavorful meal features sautéed vegetables, tomato paste, rice simmered in vegetable stock, fresh dill, and a bright finish of lemon juice and olive oil for an authentic Greek taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegan
Ingredients
Vegetables and Base
- 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)
- A handful fresh dill, roughly chopped
Grains and Liquids
- 225 g (½ lb) round grain rice
- 1 litre (4 cups) vegetable stock
- Juice of 1 lemon
Other
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- Sauté 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 these vegetables for 5-6 minutes, stirring occasionally, until they are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for another 1-2 minutes until aromatic. Then, add the tomato paste and continue cooking for about 1 minute, stirring to blend the flavors evenly.
- Sauté Cabbage: Add the sliced cabbage to the pot. Generously salt it to help it soften, then cook for 8-10 minutes, stirring occasionally, until the cabbage has reduced in size and softened nicely.
- Add Rice and Stock: Stir in the round grain rice and pour in the vegetable stock. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the rice is tender. If the mixture starts to dry out before the rice is cooked, add a little more stock or water.
- Finish and Serve: Stir in the chopped fresh dill and the juice of one lemon. Adjust salt and pepper to taste. Serve the dish immediately, drizzled with extra olive oil and accompanied by lemon wedges for extra brightness.
Notes
- Use a round grain rice because it absorbs flavors well and becomes soft without turning mushy.
- Adjust the amount of lemon juice according to your taste preference; the acidity brightens the dish wonderfully.
- If you want a richer flavor, you can add a splash of white wine when sautéing the vegetables.
- This dish is naturally vegan; ensure your vegetable stock is homemade or store-bought without animal products for keeping it vegan.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop with a splash of water.
- You can substitute dill with fresh parsley or mint for a different herbal note.
