Description
Lahanorizo is a comforting and traditional Greek dish featuring cabbage and rice simmered together with aromatic vegetables, fresh dill, and lemon juice. This hearty, vegetarian recipe is perfect as a wholesome main course or a satisfying side dish, showcasing simple Mediterranean flavors and a one-pot cooking method.
Ingredients
Vegetables and Aromatics
- 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 medium cabbage, sliced (about 500 g / 1 lb)
- A handful fresh dill, roughly chopped
- Juice of 1 lemon
- Salt and pepper to taste
Others
- 1 tablespoon tomato paste
- 225 g (1/2 lb) round grain rice
- 1 litre (4 cups) vegetable stock
Instructions
- Sauté Aromatics: 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 these vegetables for 5-6 minutes until they become soft and fragrant.
- Add Garlic and Tomato Paste: Incorporate the minced garlic into the pot and cook for an additional 1-2 minutes until it releases its aroma. Stir in the tomato paste and cook for another minute, stirring occasionally to combine the flavors.
- Cook the Cabbage: Add the sliced cabbage to the pot and season generously with salt. Sauté the cabbage for 8-10 minutes until it reduces in size and softens, stirring occasionally to prevent sticking.
- Simmer Rice with Stock: Stir the round grain rice into the mixture, then pour in the vegetable stock. Bring everything to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the rice is tender. If the mixture appears too dry during cooking, add more stock gradually.
- Finish and Serve: Once the rice is cooked, stir in the chopped fresh dill and lemon juice. Adjust the seasoning with salt and pepper to taste. Serve the lahanorizo immediately, with optional lemon wedges and a drizzle of extra olive oil for added flavor.
Notes
- You can add extra vegetable stock if the dish dries out during simmering to ensure the rice cooks properly.
- For a more pronounced lemon flavor, adjust the lemon juice quantity to your preference.
- Use a heavy-bottomed pot like a Dutch oven for even cooking and to prevent sticking.
- This dish is naturally vegetarian and can be made vegan by ensuring the vegetable stock contains no animal products.
- Leftovers keep well and often taste better the next day once the flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
