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