Every culture has its signature comfort food—dishes that bring warmth, simplicity, and nostalgia to the table. In Greece, one of those heartwarming classics is Lahanorizo (pronounced lah-ha-NO-ree-zo), a humble yet deeply satisfying dish made with rice, cabbage, and aromatic herbs. Though it’s simple in ingredients, Lahanorizo captures the essence of Greek home cooking: fresh produce, olive oil, lemon, and a perfect balance of flavor and texture.
This dish, often served as a weekday meal during Lent or anytime you crave something light but filling, is a testament to how a few pantry staples can create something truly delicious. The cabbage becomes tender and sweet, the rice creamy yet fluffy, and the dill and lemon bring brightness that lifts every spoonful. Whether you’re new to Greek cuisine or already a fan of Mediterranean flavors, Lahanorizo is one dish you’ll want to make again and again.
Recipe Overview
Lahanorizo (Greek Rice with Cabbage) is a hearty yet vegetarian-friendly rice dish cooked slowly with cabbage, leeks, onions, and carrots in a tomato base. Finished with fresh dill and a squeeze of lemon juice, it’s vibrant, fragrant, and satisfying without being heavy. This one-pot wonder is perfect for busy days—simple to prepare, wholesome, and bursting with authentic Greek flavor.
Ingredients & Instructions
Here’s how to make this beloved Greek comfort food, step by step, with tips to ensure every bite is perfectly tender and flavorful.
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 of fresh dill, roughly chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Step-by-Step Instructions
1. Start with the Aromatics
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and leek. Sauté gently for 5–6 minutes, stirring occasionally, until the vegetables soften and turn slightly golden. This is where your base flavor develops, so don’t rush it—this slow sauté builds richness.
2. Add the Garlic and Tomato Paste
Stir in the garlic and cook for another 1–2 minutes, just until fragrant. Then, add the tomato paste, stirring well to coat the vegetables. Let it cook for about a minute to deepen its flavor—it will turn a darker red and become slightly caramelized.
3. Add the Cabbage
Now comes the star of the dish: the cabbage. Add it all at once—it may seem like too much, but it will shrink significantly as it cooks. Sprinkle generously with salt, then sauté for 8–10 minutes, stirring occasionally, until the cabbage softens and reduces in volume. The salt helps draw out moisture, allowing the cabbage to caramelize slightly and release its natural sweetness.
4. Add the Rice and Broth
Stir in the round grain rice, mixing well to coat each grain with the flavorful vegetables and oil. Pour in the vegetable stock, then bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and the liquid mostly absorbed.
If the mixture starts to look too dry during cooking, add a splash of extra stock or water. You’re aiming for a creamy consistency—not soupy, but not dry either.
5. Finish with Dill and Lemon
Once the rice is cooked to your liking, remove the pot from heat. Stir in the fresh dill and lemon juice, adjusting the seasoning with salt and pepper. The fresh dill adds a fragrant, herbal note, while the lemon juice brightens the dish beautifully.
For a truly Greek touch, drizzle a bit of extra-virgin olive oil over the top before serving.
6. Serve and Enjoy
Serve your Lahanorizo warm, with lemon wedges on the side for those who love an extra citrusy kick. It’s delicious on its own, but it also pairs wonderfully with crusty bread, feta cheese, or even grilled seafood.
Cooking Tips & Variations
One of the charms of Lahanorizo is how versatile it is. Here are a few ways to personalize this classic dish:
1. Add a Mediterranean Twist
- Stir in a handful of spinach or chopped kale during the last few minutes of cooking for added greens.
- Add a sprinkle of chili flakes or smoked paprika for a hint of spice.
2. Choose the Right Rice
Use short or medium-grain rice (like Arborio or Calrose) for a creamy texture that holds the flavors. Long-grain rice works too, but it will result in a lighter, fluffier version.
3. For a Tomato-Rich Version
Add a can of diced tomatoes or ½ cup of tomato purée along with the stock for a slightly saucier and deeper-flavored version.
4. Make It a Complete Meal
Though traditionally vegetarian, you can add protein for a more filling version:
- Chickpeas or white beans blend beautifully with the rice and cabbage.
- Grilled shrimp or sliced chicken make an excellent topping if you want to add meat.
5. Add a Creamy Touch
For a slightly richer finish, stir in a spoonful of Greek yogurt or a drizzle of cream right before serving. It adds a silky texture that complements the tang of the lemon.
Storage & Serving Suggestions
Storage
Lahanorizo keeps beautifully and even tastes better the next day as the flavors meld together.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: For longer storage, freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the rice. Alternatively, microwave it in short bursts, stirring between intervals.
Serving Ideas
- Serve with a wedge of feta cheese and a drizzle of olive oil for a true Greek experience.
- Pair with crusty bread or pita to soak up the flavorful juices.
- Add a side salad of tomatoes, cucumbers, and olives for freshness and color.
Lahanorizo is a dish that embodies Greek simplicity at its best—unpretentious, healthy, and deeply satisfying. With its tender cabbage, aromatic herbs, and bright lemon finish, it’s a celebration of the Mediterranean way of eating: wholesome ingredients cooked with love.
Whether you serve it as a comforting main dish or a hearty side, Lahanorizo brings sunshine and warmth to the table. Each spoonful feels like a reminder that even the simplest foods can offer the most joy. Pour a little olive oil, squeeze some lemon, and enjoy this timeless Greek treasure.
FAQs
1. What does “Lahanorizo” mean?
In Greek, “Lahana” means cabbage, and “Rizi” means rice—so Lahanorizo literally translates to Cabbage Rice.
2. Can I make Lahanorizo ahead of time?
Yes! It keeps well in the fridge and reheats beautifully, making it perfect for meal prep.
3. Can I use brown rice instead of white?
Yes, but you’ll need to increase the cooking time and liquid since brown rice takes longer to cook.
4. Is this dish vegan?
Absolutely! Lahanorizo is naturally vegan, as it uses olive oil and vegetable stock.
5. What can I serve with it?
It pairs well with feta cheese, crusty bread, and a fresh Greek salad—or serve it as a side to grilled meats or fish.
Lahanorizo (Greek Rice with Cabbage) is a classic Mediterranean comfort dish made with rice, cabbage, herbs, and lemon. Simple, hearty, and full of fresh Greek flavor!
