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
Rice- all of my diatetic being (diet controlled) is screaming with the rice. This appears to have a mod-high glycemic load. How can I eat this with confidence it’s not spiking my glucose?
So is the rice cooked separately to the cabbage as it doesn’t really state it. You’ve got cabbage cooking and next thing coating rice in oil and adding more water so what? Do you mix the two together or what?
Hi Jill, No, the rice is cooked with the cabbage as noted in step 6 “Add ½ cup (uncooked) medium grain rice, stir so that rice is coated with the oil.” You add the rice to the pot.
Ever since you posted this recipe I have made it at least once a week. The husband and I love it. We have loved everything I have cooked from your cookbook as well as your emails. Thank you so much for opening our eyes to a great way to eat healthy food
This is a delicious recipe! But I feel like I wish everyone could taste what all these vegetable dishes taste like in Greece. There is just no comparison in flavor. However this is a perfectly authentic recipe! Thank you!
I am concerned that, after cooking the cabbage for so long, all vitamins will have been destroyed.
You can buy medium grain rice on Amazon too. I haven’t made this one but after making the spinach and rice dish I definitely see the importance of medium grain rice.
Nishiki Medium Grain Rice, 80 Ounce https://www.amazon.com/dp/B00852ZN2U/ref=cm_sw_r_sms_api_glt_i_5P0RNJ63AVNSB1XKWSK5
This is the first dish I made! Wonderful! We love it so much I made it again! I do not have medium grain rice yet. But it was wonderful with long grain.
I subscribed to receive your newsletter and posts. I did receive a welcome email but nothing else. Any way to check on this?
Thank you Betsy! Happy you enjoyed it. I see you are subscribed to the recipes and posts, but you have not confirmed for the monthly newsletter. There are 2 emails that need to be confirmed, I believe you still need to confirm to the newsletter. When there is a new post you will receive it in your inbox.
Hmmm…. I double checked. I did get a welcome email to the newsletter. I think I’m just being impatient! I can’t express how much I am enjoying your information on your site! Thank you for your time a d desire to share/teach!
This was the first dish I made from your site. I have just purchased your cookbook, but was looking for a recipe to use the cabbage I had. My husband and I loved it! I haven’t found medium grain rice yet. I used typical long grain and still wonderful!
I also subscribed to receive your posts but only received a welcome email. Hoping to receive email soon!
Thank you, your information is great. I’m hoping to make this our way of eating. I have so many questions I wish I could have you in my kitchen!!
Thanks! Did you check the links for the rice? If you cannot find medium grain rice, you can try arborio rice.
Substituted Brussels sprouts (quartered) for the cabbage. Delicious!
Nice! Will try that!
This is absolutely delicious. I love your recipes!
Thank you Karen!
Love this recipe, so simple but tastes so good. Love that it’s so creamy without any dairy products. Making it for the second time now – thanks!
Thanks Tanya! Yes, love the creaminess
One of my favorite recipes! I make this and arakas once a month or so because they are so simple and healthy but yet still total comfort food to me. Plus makes enough for my lunch/dinner for a few days. Thank you for all of your recipes!
Hi Elena,
I made this cabbage rice today for our lunch. I used Savoy cabbage and Aleppo pepper. It was absolutely delicious! Thank you so much for your wonderful recipes!!
Nice! Thank you for sharing Carol!
can one use basmati rice? i’d like to make this today june l7, 2021
i’d like to make this today. how about using basmati rice?
Hi Alexandra, It will not have the same texture or flavor. As I mention medium grain rice is the best choice.