Warm & Familiar Lahanorizo (Greek Rice with Cabbage) Recipe
There’s something incredibly comforting about Lahanorizo, a traditional Greek rice and cabbage dish that feels like a warm hug on a plate. I love when the cabbage softens into the rice, melding with the fragrant dill and bright lemon juice — it’s a dance of simple, earthy flavors that somehow feels celebratory and homey all at once. If you’re new to Greek cooking, this recipe will quickly become a favorite for its ease and rustic charm.
As you cook, you’ll notice the kitchen fills with the fragrant mix of sautéed onions, garlic, and that subtle sweetness from the carrot and leek. The tomato paste adds a hint of richness without overpowering, giving the rice a gentle rosy hue. It’s these everyday ingredients coming together that make Lahanorizo (Greek Rice with Cabbage) Recipe so special — nourishing, satisfying, and beautifully simple.
Whether you’re cooking for a cozy family dinner or looking to add a veggie-packed side to any meal, this recipe is forgiving and flexible, perfect for busy weeknights or meal prep. I can’t wait for you to taste how satisfying cabbage can be when it’s cooked just right with tender grains of rice and vibrant herbs.
Standout Details
- Comfort meets flavor: Cozy, rich, and balanced.
- Beginner-friendly: Clear steps built for real kitchens.
- Flexible: Easy swaps for ingredients you already have.
- Meal-prep happy: Stores well without losing texture.
Ingredient Breakdown
- Olive oil: The base fat that gently fries and flavors the veggies with its fruity, peppery notes.
- Onion, carrot, and leek: The aromatic trio adds sweetness, earthiness, and depth of flavor; you can swap leek for celery if needed.
- Garlic: Adds that signature savory warmth and fragrant lift—fresh cloves are best.
- Tomato paste: Provides a concentrated sweet and tangy richness; a spoonful goes a long way here.
- Cabbage: The star of the dish, sliced thin to soften evenly and meld with the rice; green or savoy cabbage both work well.
- Round grain rice: Absorbs the flavors and softens to a tender, velvety texture—avoid long grain for this recipe.
- Vegetable stock: Adds cooking liquid brimming with flavor; homemade or good-quality store-bought works fine.
- Fresh dill: Bright, slightly tangy herb that finishes the dish and lifts the overall profile.
- Lemon juice: Adds that essential zing and freshness which complements the richness.
- Salt and pepper: To taste—season generously during cooking to build layers of flavor.
Before You Start
I always recommend having all your veggies chopped and ready before you heat the pan—this way the cooking goes smoothly and nothing gets over or undercooked. This mise en place approach helps you enjoy the process without feeling rushed. Also, using a heavy-bottomed pot or Dutch oven ensures even heat, which helps develop those lovely softened textures without scorching.
Kitchen Setup
The tools that make Lahanorizo (Greek Rice with Cabbage) Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.
How to Make Lahanorizo (Greek Rice with Cabbage) Recipe
- Heat the olive oil in a Dutch oven or a large heavy-bottomed pot over medium heat. When it shimmers, add the finely chopped onion, diced carrot, and sliced leek. Cook them, stirring occasionally, until they’re soft and translucent—about 5 to 6 minutes. You’ll notice a gentle sweetness developing from the softened veggies.
- Add the garlic and keep stirring for 1–2 minutes until you smell that fragrant garlicky aroma filling your kitchen. This step is key to building the base flavor that makes the dish so inviting.
- Stir in the tomato paste and cook, stirring occasionally, for about a minute. The paste deepens the flavor, offering a mild, savory tang and a richer color to the dish.
- Add the sliced cabbage to the pot. Sprinkle it with salt generously—it helps draw out moisture and softens the cabbage well during cooking. Sauté the cabbage, stirring now and then, for 8 to 10 minutes until it softens and shrinks down. You’ll love how it becomes tender yet maintains a slight bite.
- Stir in the rice ensuring it’s fully coated in the vegetable mixture. Pour in the vegetable stock and bring to a boil. Once bubbling, lower the heat to a gentle simmer and cover the pot.
Cook Like a Pro
Use a heavy pot with a tight-fitting lid to trap steam, which cooks the rice evenly without drying it out. If the liquid evaporates before the rice is tender, just add a little more warm stock or water—this keeps the grains perfectly soft but not mushy. Patience here pays off; stirring occasionally and sampling near the end helps you hit your ideal rice texture.
- Simmer for 15-20 minutes, checking your rice doneness toward the end. You want the grains to be tender with a slight bite, not mushy. If it looks dry before rice is cooked, gently mix in a splash of extra stock or hot water.
- Remove the pot from heat, then stir in the freshly chopped dill and lemon juice. These final touches brighten the rich, earthy flavors and bring that classic fresh Greek finish.
- Adjust seasoning with salt and freshly cracked pepper. Serve the Lahanorizo immediately, with lemon wedges on the side and an optional drizzle of extra virgin olive oil for added silkiness and depth.
Flavor Variations for Lahanorizo (Greek Rice with Cabbage) Recipe
- Spicy kick: Add a pinch of crushed red pepper flakes when cooking the onion mixture for subtle heat.
- Herb swaps: Replace dill with fresh parsley or mint for a different but equally fresh herbal note.
- Meaty option: Stir in cooked ground lamb or chicken for a heartier version.
- Sweet touches: Toss in raisins or chopped dried apricots during simmering for a pleasing contrast.
- Cheesy top: Sprinkle crumbled feta on top before serving for creamy saltiness.
- Nutty crunch: Toasted pine nuts or walnuts add great texture and extra flavor.
Storage, Freezer & Reheat Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Rice will continue to soak up moisture, so it might be a bit softer.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop with a splash of water or stock to refresh texture, stirring occasionally to avoid sticking.
- Texture note: The cabbage may soften further over time; if you prefer it crisper, enjoy fresh or reheat lightly.
Lahanorizo (Greek Rice with Cabbage) Recipe FAQs
- Can I use brown rice instead of white? Brown rice needs a longer cooking time and more liquid, so I typically stick to round grain white rice for the best texture.
- Is it vegetarian or vegan? Yes! This recipe is naturally vegan, but you can add cheese or meat if you want.
- What if I don’t have dill? Parsley or mint work nicely as fresh herb alternatives to brighten the dish.
- How do I keep rice from sticking? Use a heavy-bottomed pot, stir gently a couple times during cooking, and keep the heat low once boiling.
- Can I make this ahead? Absolutely—Lahanorizo tastes great as leftovers and even better the next day after flavors meld.
Lahanorizo (Greek Rice with Cabbage) Recipe
Lahanorizo is a traditional Greek comfort dish combining tender cabbage and aromatic rice simmered in vegetable stock, enhanced with fresh dill and lemon juice. This hearty, one-pot meal offers a wholesome and flavorful vegetarian option that showcases the beautiful simplicity of Greek home cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 medium leek, sliced (white and light green parts only)
- 2 large garlic cloves, minced
- 1 medium cabbage, sliced (about 500 g / 1 lb)
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 225 g (½ lb) round grain rice
- 1 litre (4 cups) vegetable stock
- A handful fresh dill, roughly chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the finely chopped onion, diced carrot, and sliced leek. Cook for 5-6 minutes until the vegetables soften.
- Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for 1-2 minutes until fragrant. Stir in the tomato paste and continue cooking for another minute to meld the flavors.
- Cook the Cabbage: Add the sliced cabbage to the pot and sprinkle generously with salt. Sauté for 8-10 minutes, stirring occasionally, until the cabbage reduces in volume and softens.
- Simmer with Rice and Stock: Stir in the round grain rice and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes or until the rice is tender. Add extra stock if the mixture becomes too dry during cooking.
- Finish and Serve: Stir in the chopped fresh dill and lemon juice. Adjust salt and pepper to taste. Serve immediately, optionally drizzled with extra olive oil and with lemon wedges on the side.
Notes
- Use round grain rice to ensure a creamy, cohesive texture.
- Fresh dill is essential for authentic flavor but can be substituted with dried dill in a pinch, adjusting quantity accordingly.
- If you prefer a richer flavor, a splash of white wine can be added when adding the stock.
- Keep an eye on the liquid level while simmering to prevent the rice from sticking or drying out.
- This dish pairs wonderfully with a crisp green salad and crusty bread.
