Greek Cabbage with Rice – Lahanorizo
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.
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.
Spicy Greek Cabbage with Rice -Lahanorizo
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
You may serve with some feta.
SAVE FOR LATER AND PIN IT
Photos by Elena Paravantes All Rights Reserved
I would also like to know if we simmer with lid off or on. I’m assuming off since it isn’t specified.
Hi Kelly, Yes you keep the pot closed when you are simmering the cabbage but also after adding the rice, I’ve updated the recipe to reflect this.
Hi Elena,
Love your website especially the coverage of traditional Greek foods e.g. horta.
You mentioned people asking about using brown rice. I often use brown rice for lathera type dishes and the end result is quite creamy. I use a short grain variety though. It reminds me a bit of arborio.
Interesting. I am of Greek descent and marridd a Serbian man. Sauerkraut is the preferred way of eating cabbage in that country and the proximity of Balkan nations eating preserved cabbage probably influenced northern Greek culinary traditions as well. My family from Sparta mainly boiled cabbage and served with lemon, oil and salt or stuffed it or lahanorizo. I like it all ways!
Would kakuho rose Japanese medium grain rice work in this recipe?
I made this today – interesting blend of tastes. Will bookmark this recipe.
Hi Elena. My mother from Northern Greece has always used sauerkraut with the rice +\- chicken. It’s always a winner just like yours! Thank you
I’ve been a diabetic for a year now (managed by meds) and my husband has just been diagnosed with diabetes as well. We both need to loose weight. We talked with our doctors and they recommended the Mediterranean diet. We agreed to give this a try for a week.
I found your site on Pintrest. And I’ve written out a menu for the week.
This is the first dish I’ve made, and it’s great. My husband went back for seconds.
The feta and lemon brings it to a whole new level. If everything is as good as this one, I think we’ll stick to it.
i added roasted cashews and a spoon of peanut butter. Tasty.Thank you for sharing that recipe.
Just made this with what I had on hand today. Used purple diced cabbage, planned to make slaw, added one diced carrot and some yellow pepper diced. This is the first recipe from your site I have made and can not wait to make more. The dish today was very filling with a half slice of grain bread.
Thank you so much for this simple and easy recipe.
Thank you Jan! Love the idea of using purple cabbage. Thank you for sharing!
Planning to try this soon. Wondering if precut slaw would work for the cabbage?
I’m sorry if I missed this but I can’t find how many servings you get with the recipe?
Hi, No you did not miss it, it was accidentally left out, just added it. It is 2 main course servings or 4 sides.
Great winter recipe! I added some carrots and sweet potatoes in with the cabbage, and some spinach and paprika at the end. It was really delish and nutrient packed! I also used coconut oil in place of olive oil.
This is my favourite lathera so far! Delish. I made it tonight for the second time in two weeks – it is so good in packed lunches for the office. I added extra cabbage this time!
Thank you for sharing Michele! Yes, that’s the beauty of these rice-veggie dishes you can adjust them and add more veggies!
Hi Elena, I hate to be this person, but I always find myself feeling as though these dishes don’t fill me up enough unless there is meat in it. If I were to add a meat, like chicken, what is the best way to go about doing that? Or do you think it will ruin the recipe to add meat (would a type of bean be better)? Thanks!
Hi Edie, No worries. I don’t think that chicken would go as well with this particular recipe. Meat such as chicken would go better with the green beans, peas or okra dishes. Another tip, make sure you eat these dishes with a bit of cheese (feta usually accompanies these type of dishes) and a slice of whole grain bread. Also make sure you use enough olive oil as that provides satiety. And of course the serving size should be generous as it is a main course.
Hi There Elena,
I’ve just made this recipe and devoured two bowls of it! absolutely delicious, and guilt free, its a winner!
Very excited to try some more of your recipes 🙂
Thank you for sharing Molly!!
Hi Elena,
We ate this somewhere where they added raisins to it, and it went very nicely.
Just a thought (and it adds more nutrients as well!)
BTW, your recipes are always my go to-as they are just perfect.
Yes! Definitely raisins. And thank you, happy you enjoy the recipes