If you’re craving something warm, comforting, and deeply nourishing, Lahanorizo might just become your new favorite dinner. This classic Greek rice with cabbage dish is one of those humble, old‑fashioned recipes that proves simple ingredients can create incredible flavor. It’s the kind of meal Greek families turn to on chilly evenings—slow-simmered, fragrant, and finished with a generous squeeze of lemon.
Naturally vegan and budget‑friendly, homemade Lahanorizo is cozy without being heavy. Whether you’re cooking for a quiet weeknight, a meatless Monday, or a big pot to enjoy for days, this dish delivers hearty comfort with a bright Mediterranean twist.
Why You’ll Love This Recipe
- Naturally vegan and dairy‑free, yet filling and satisfying
- Made with simple pantry vegetables and everyday staples
- Perfect for cool weather meals and meal prep
- Packed with fresh, lemony Greek flavors
- One‑pot recipe that’s easy and forgiving
Ingredients
- Olive oil – Forms the rich, aromatic base of the dish
- Onion – Adds sweetness and depth once softened
- Carrot – Brings subtle sweetness and color
- Leek – Provides a mild, delicate onion flavor
- Garlic – Enhances the savory profile
- Tomato paste – Adds gentle acidity and warmth
- Cabbage – The star ingredient, tender and comforting when cooked
- Round grain rice – Creates a creamy, stew‑like texture
- Vegetable stock – Infuses the rice with savory flavor
- Fresh dill – Adds freshness and classic Greek aroma
- Lemon juice – Brightens and balances the dish
- Salt & pepper – Essential for seasoning and balance
How to Make Lahanorizo
Prepare the Base
Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the onion, carrot, and leek, cooking for 5–6 minutes until softened and fragrant.
Build Flavor
Stir in the garlic and cook for 1–2 minutes, just until aromatic. Add the tomato paste and cook for another minute, stirring so it doesn’t stick.
Cook the Cabbage
Add the sliced cabbage and season generously with salt. Sauté for 8–10 minutes until the cabbage reduces in volume and becomes tender. This step helps deepen the flavor.
Simmer the Rice
Stir in the rice and vegetable stock. Bring to a boil, then lower the heat and simmer for 15–20 minutes, stirring occasionally, until the rice is tender. Add a splash of extra stock if the mixture looks too dry.
Finish & Serve
Remove from heat and stir in the fresh dill and lemon juice. Taste and adjust seasoning. Serve immediately with extra lemon wedges and a drizzle of olive oil if desired.
Tips for Success
- Use round grain rice for the best creamy texture
- Salt the cabbage early to help it soften properly
- Stir occasionally to prevent rice from sticking
- Add stock gradually if you prefer a soupier consistency
Equipment Needed
- Dutch oven or large stockpot
- Wooden spoon or spatula
- Sharp knife and cutting board
Alternative: Any heavy‑bottomed pot with a lid works well.
Recipe Variations
- Spicy Lahanorizo: Add red pepper flakes or chili oil
- Herb Swap: Replace dill with parsley or fennel fronds
- Low‑Carb Option: Reduce rice and add extra cabbage and zucchini
- Tomato‑Forward: Add a grated tomato for extra richness
Serving Suggestions
- Serve with crusty bread or toasted pita
- Pair with olives or pickled vegetables
- Finish with extra lemon juice and olive oil
- Enjoy as a main dish or hearty side
FAQs
Can I make Lahanorizo ahead of time?
Yes, it stores well and tastes even better the next day.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.
Can I freeze it?
Yes, though the rice may soften slightly upon reheating.
What rice works best?
Round grain or short‑grain rice gives the creamiest result.
Is this dish gluten‑free?
Yes, as long as your vegetable stock is gluten‑free.
Final Thoughts
Lahanorizo is proof that traditional recipes endure for a reason. With humble vegetables, fragrant herbs, and bright lemon, this easy Greek rice with cabbage delivers comfort, warmth, and authentic Mediterranean flavor in every bite. Give it a try, make it your own, and don’t forget to drizzle generously with olive oil—just like the Greeks do.
If you make this recipe, share your experience and let it become part of your own kitchen traditions.
Print
Lahanorizo (Greek Rice with Cabbage)
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
Lahanorizo is a traditional Greek rice dish made with cabbage and simple ingredients. Naturally vegan, comforting, and perfect for cool weather, it’s best served with lemon juice and extra virgin olive oil.
Ingredients
- 3 tablespoons olive oil
- 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 tablespoon tomato paste
- 1 medium cabbage, sliced (about 500 g / 1 lb)
- 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
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot, and leek and cook for 5–6 minutes until softened.
- Add the garlic and cook for 1–2 minutes until fragrant. Stir in the tomato paste and cook for another minute.
- Add the sliced cabbage, season generously with salt, and sauté for 8–10 minutes until softened and reduced.
- Stir in the rice and vegetable stock and bring to a boil. Reduce heat and simmer for 15–20 minutes until the rice is cooked, adding more stock if needed.
- Stir in the fresh dill and lemon juice, adjust seasoning, and serve immediately with extra lemon and olive oil if desired.
Notes
- Use round grain rice for the most authentic texture.
- Serve with extra lemon wedges and a drizzle of olive oil for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
