Can I make Lahanorizo ahead of time?

Absolutely. In fact, it tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.

Can I use brown rice instead of white?

Yes, but you’ll need more liquid and a longer cooking time. Add about 1 extra cup of water and simmer until tender.

Is Greek Rice And Cabbage vegan?

Yes! This recipe is naturally vegan as written.

What protein can I add?

While traditional Lahanorizo is meat-free, you can add chickpeas or white beans if you’d like something extra filling.

Can I freeze leftovers?

You can, though the rice will soften a bit. Freeze in portions and thaw overnight in the fridge.

Greek Rice And Cabbage: 4 Reasons You’ll Love It

Name: Greek Rice And Cabbage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 kg (4–5 cups) shredded cabbage; 180 g (1 cup) finely chopped onion; 2 garlic cloves, minced; 1 celery stick (about ⅔ cup), chopped; 80 g (1 cup) chopped leek, mostly white part; 180 g (2 medium) carrots, sliced; 100 g (⅔ cup) finely chopped sweet red pepper; 400 g (14 oz) diced canned tomatoes; 1½ teaspoons tomato paste; 5 tablespoons olive oil, plus extra for sautéing; 1 dried bay leaf; 190 g (1 cup) long-grain rice (such as basmati); 1 tablespoon chopped fresh parsley; 1½ teaspoons dried thyme; 3½ cups hot water or vegetable stock; Salt and freshly ground black pepper, to taste; Lemon wedges, for serving

Description

Greek Rice And Cabbage, also known as Lahanorizo, is a cozy one-pot Greek comfort food made with tender cabbage, rice, tomatoes, olive oil, and herbs. Simple, nourishing, and perfect for an easy weeknight meal.

Ingredients

Scale

1 kg (4–5 cups) shredded cabbage
180 g (1 cup) finely chopped onion
2 garlic cloves, minced
1 celery stick (about ⅔ cup), chopped
80 g (1 cup) chopped leek, mostly white part
180 g (2 medium) carrots, sliced
100 g (⅔ cup) finely chopped sweet red pepper
400 g (14 oz) diced canned tomatoes
1½ teaspoons tomato paste
5 tablespoons olive oil, plus extra for sautéing
1 dried bay leaf
190 g (1 cup) long-grain rice (such as basmati)
1 tablespoon chopped fresh parsley
1½ teaspoons dried thyme
3½ cups hot water or vegetable stock
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving

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Instructions

Heat a splash of olive oil in a large pot over high heat.
Sauté the onion and leeks until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the red pepper and carrots.
Add shredded cabbage in batches, seasoning lightly with salt, stirring until wilted.
Add celery, bay leaf, tomatoes, tomato paste, and pepper. Stir and cook for 1 minute.
Pour in 2 cups of hot water or stock, cover, and simmer for 15 minutes.
Stir in rice, parsley, thyme, olive oil, and remaining liquid.
Cover and simmer 15–20 minutes until rice is tender.
Rest uncovered for 5–10 minutes. Serve with lemon and pepper.

Notes

Add extra liquid if the rice looks dry while cooking.

Lemon at the end brightens the entire dish.

Tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 8 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 0 mg