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Greek Rice And Cabbage (Lahanorizo)

Hearty Greek Rice and Cabbage (Lahanorizo) for Cozy Nights

A comforting dish combining Greek Rice and Cabbage (Lahanorizo) with aromatic flavors, perfect for dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 head Cabbage Shredded; can use red cabbage or a mix.
  • 1 medium Onion Finely chopped for even cooking.
  • 3 cloves Garlic Minced; use fresh for best taste.
  • 2 stalks Celery Can swap with bell pepper.
  • 1 medium Leek Use mainly the white part; can substitute with shallots.
  • 2 medium Carrots Slice into rounds for even cooking.
  • 1 medium Sweet Red Pepper Alternative: green bell peppers.
For the Sauce
  • 2 cups Diced Tomatoes Fresh tomatoes can be used instead of canned.
  • 2 tablespoons Tomato Paste
  • 3 tablespoons Olive Oil For sautéing.
  • 1 leaf Bay Leaf Remove before serving.
For the Rice
  • 1 cup Long-Grain Rice (e.g., Basmati) Rinse rice before cooking.
  • 2 cups Hot Water or Stock
For Garnishing
  • 1 bunch Fresh Parsley Adds freshness.
  • 1 teaspoon Thyme Can substitute with oregano.
  • to taste Freshly Ground Pepper Enhances the dish.
  • 1 squeeze Lemon Brightens the flavors.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium-high heat. Sauté the finely chopped onion and leeks until soft and translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Add the sliced sweet red pepper and carrots. Gradually add shredded cabbage in batches, stirring until it wilts down, sprinkling with a pinch of salt.
  4. Incorporate celery, bay leaf, diced tomatoes, and tomato paste. Season with freshly ground pepper and cook for a minute.
  5. Pour in hot water or stock. Bring to simmer, cover, and cook for about 15 minutes.
  6. Stir in fresh parsley, thyme, long-grain rice, and remaining hot water or stock. Cover and simmer for another 15-20 minutes until rice is tender.
  7. Let the dish rest uncovered for 5-10 minutes before serving. Top with ground pepper and a squeeze of lemon.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Optional: Pair with a dollop of Greek yogurt for a creamy touch. Store leftovers in an airtight container for up to 4 days.

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