Lahanorizo (Greek Cabbage Rice)
Lahanorizo (Greek Cabbage Rice)
Ingredients
- 1/4 cup extra virgin olive oil
- 1 white onion, diced
- 1 leek, white and light green parts only, thinly sliced and rinsed well
- 1 carrot, thinly sliced or finely diced
- 1 stalk celery, thinly sliced
- 1 teaspoon kosher salt, plus more, as needed
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon sweet Spanish paprika, optional
- 2 bay leaves
- 1 head green cabbage, about 2 pounds, cored and roughly chopped into 1-inch pieces
- 3 cups vegetable broth, hot
- 1 cup Arborio or Carnaroli rice, rinsed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled, for serving (optional)
Instructions
- 1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion, sliced leek, sliced carrot, and sliced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened but not browned.
⏱️ 10 min
- 2
Stir in the 1 teaspoon of kosher salt, minced garlic, tomato paste, and optional sweet Spanish paprika. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min
- 3
Add the chopped green cabbage and bay leaves to the pot. Stir well to combine with the other vegetables. Cover the pot and allow the cabbage to steam and wilt for 5-7 minutes, stirring once or twice, until it has significantly reduced in volume.
⏱️ 7 min
- 4
Pour in the hot vegetable broth and add the rinsed rice. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring too much during this time to prevent the rice from becoming mushy.
⏱️ 25 min
- 5
Remove the pot from the heat. Discard the bay leaves. Stir in the freshly ground black pepper, lemon juice, and chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 3 min
- 6
Serve the Lahanorizo hot, garnished with crumbled feta cheese if desired. This dish can be enjoyed as a vegetarian main or a hearty side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lahanorizo (Greek Cabbage Rice)
- 1/4 cup extra virgin olive oil
- 1 white onion, diced
- 1 leek, white and light green parts only, thinly sliced and rinsed well
- 1 carrot, thinly sliced or finely diced
- 1 stalk celery, thinly sliced
- 1 teaspoon kosher salt, plus more, as needed
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon sweet Spanish paprika, optional
- 2 bay leaves
- 1 head green cabbage, about 2 pounds, cored and roughly chopped into 1-inch pieces
- 3 cups vegetable broth, hot
- 1 cup Arborio or Carnaroli rice, rinsed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled, for serving (optional)
Instructions
- 1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion, sliced leek, sliced carrot, and sliced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened but not browned.
⏱️ 10 min - 2
Stir in the 1 teaspoon of kosher salt, minced garlic, tomato paste, and optional sweet Spanish paprika. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min - 3
Add the chopped green cabbage and bay leaves to the pot. Stir well to combine with the other vegetables. Cover the pot and allow the cabbage to steam and wilt for 5-7 minutes, stirring once or twice, until it has significantly reduced in volume.
⏱️ 7 min - 4
Pour in the hot vegetable broth and add the rinsed rice. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring too much during this time to prevent the rice from becoming mushy.
⏱️ 25 min - 5
Remove the pot from the heat. Discard the bay leaves. Stir in the freshly ground black pepper, lemon juice, and chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 3 min - 6
Serve the Lahanorizo hot, garnished with crumbled feta cheese if desired. This dish can be enjoyed as a vegetarian main or a hearty side.
⏱️ 1 min