Home » Lathera (Greek Vegetable Casseroles)

Greek Cabbage with Rice – Lahanorizo

ByElena Paravantes, MS, RD
Greek cabbage with rice #cabbage

Greek cuisine has a way of making almost any vegetable desirable. Even if you thought you didn’t like it, somehow, when cooked the Greek way, it manages to be something you want to eat again and again. This can be said for this traditional cabbage and rice dish.

We usually associated cabbage with coleslaw or that famous cabbage soup diet (remember that?) but here it is stewed to perfection along with rice and it is so good and comforting. Trust me, yes there may be cabbage, but you will love it!

Lahanorizo belongs to a category of the popular one-pot Greek vegetable and rice dishes in which all the flavors meld together, the more popular one being spanakorizo (spinach and rice) and my favorite prasorizo (leeks and rice). Apart from the flavor, these dishes are quite (yes you guessed it) healthy. Once again you manage to get large amounts of vegetables in one serving. And these are vegetables rich in antioxidants, plus you are cooking this in olive oil adding even more goodness. Cabbage in particular belongs to the family of the cruciferous vegetables and is rich in vitamins and minerals, but also potent antioxidants and has been associated with reduced inflammation.

To serve

This is served as a main course. If you are eating animal products you can also add feta which is a perfect accompaniment to this, and perhaps some bread, although you don’t really need it as it has the rice. And do not forget the lemon, it really brings out the flavors! And as with all the lathera dishes, this is good for 2-3 days. It actually tastes better the next day. I prefer it warm, but it can also be served at room temperature.

Easy One Pot Greek Cabbage and Rice

This particular recipe is the basic version which I like the best, as there are not to many ingredients which may overwhelm the cabbage, but you can also add leeks, spring onion and carrots. You can also use more vegetables and less rice, just make sure to adjust the water. This works well with a bit of spice, I added some cayenne pepper, you can also try pepper flakes.

A word about the rice

Rice is very important in these dishes, as I’ve mentioned before. Many of you have asked me if you can use brown rice, you can but it will not get that creamy, melt in your mouth feel. Also no long grain rice either. Medium grain rice is what you need, here are some brands that offer medium grain that I found through a quick online search: Goya Medium Grain Rice, Carolina Medium Grain White Rice, Watermaid Medium Grain Rice.

Jump to Recipe

Spicy Greek Cabbage with Rice -Lahanorizo

Greek cabbage with rice #cabbage
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Creamy and Comforting Traditional Greek Rice and Cabbage.
Course: Entree
Cuisine: Greek, Mediterranean, Vegan, Vegetarian
Keyword: Cabbage, One-pot, Rice
Servings: 2 or 4 sides
Author: Elena Paravantes, MS, RD
Print Recipe Pin Recipe

Ingredients

  • ¼ cup olive oil
  • 1 medium onion diced (about 1 cup or 4 oz or 115 grams)
  • ½ of a small cabbage (about 10 oz or 300 grams sliced (not too thin)
  • ½ tablespoon tomato paste
  • salt/pepper
  • About ½ teaspoon cayenne pepper
  • ½ cup medium grain rice (uncooked)
  • Lemon and parsley for serving

Instructions

  • Heat olive oil in a medium pot
  • Add the onion and sauté until soft about 5-7 minutes
  • Add the cabbage and mix until cabbage is coated with the olive oil. Heat for 2-3 minutes (stirring) until cabbage has wilted somewhat.
  • Add about 1 cup hot water hot water and simmer for 20-30 minutes with pot covered until cabbage is soft. Add more water if needed.
  • Once cabbage is soft add the tomato paste that has been dissolved in 2-3 tablespoons of water, and ½ teaspoon salt, freshly ground pepper and cayenne pepper and mix.
  • Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil.
  • Add 1 ¼ cup hot water and simmer (pot covered) until rice is almost cooked (about 15 minutes). Add more hot water in small amount if needed. Once rice is ready, but there is still a bit of water left in the pot, remove from heat and keep covered until rest of water is absorbed. Rice should be somewhat creamy.
  • Serve with plenty of lemon and sprinkle with parsley.

Notes

To reheat, you may add a bit more water to soften it.
You may serve with some feta.

SAVE FOR LATER AND PIN IT

Traditional One Pot Greek Cabbage and Rice #vegan #cabbage #rice #recipe

Photos by Elena Paravantes All Rights Reserved

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




82 Comments

  1. Hi Elena – daft question I know but is it half of a “small, 300g” cabbage – or 300g for the recipe (half a 600g one)? I’d imagined the latter but I don’t cook with cabbage a lot, I just went to the supermarket and ours are about 400g total weight, so now I’m confused! As I have no benchmark I don’t know if our cabbages here in the UK are just particularly tiny 🙂 Also is there a particular type of cabbage you’d recommend more than others?

    Thanks so much for the recipe, I can’t wait to try this. The spinach rice is a staple here and now the leek one too – I honestly don’t remember what I used to eat before your site came along!

    Reply

    2. Thank you Elena! I made it the other day to eat yesterday – so good! I especially like the suggestion to put the parsley on the top, I think it really lifts it and makes a big difference 🙂

      Thanks again for the recipe. Can’t wait for the next one!

  2. I’m not crazy about spicy food, so I make this with dill instead of the pepper and the whole family loves it. It’s such a filling meal!

    Reply

  4. Love this recipe, my mom used to make it, & my sister does often.. I forgot how great it is, so thank you for reminding me. I always resort to the Spanakorizo. I also make a cauliflower rice and add fresh dill.

    Reply

  5. Greek cabbage with rice is a staple food in any Greek household, especially in the winter. Sometimes I use shallots instead of onion, depending on what looks good when I shop for ingredients.

    Reply

  6. This was absolutely delicious. Perfect winter comfort food. I actually used the whole cabbage. Just added a bit more rice, water and tomato paste.

    Reply

  8. Just made this and it was DELICIOUS! My husband was skeptical, but ended up going back for seconds 🙂 it’s a perfect comfort food – thank you for sharing!

    Reply

  10. I am making this for lunch tomorrow. Sounds great and especially good after all the rich Christmas food. I have gone right off meat at the moment.Thanks for lovely recipes to get us all eating more veggies !! Greetings from Crete x

    Reply

  12. In my personal experience with this recipe, the fit of rice are all risotto type of rices.
    As Elena noted, “the rice should be somewhat creamy”.
    Cheers 🙂

    Reply