Description
Lahanorizo is a traditional Greek one-pot dish combining tender cabbage and rice simmered in flavorful vegetable stock with aromatic herbs and a hint of lemon. This comforting and wholesome meal is perfect for a nutritious lunch or dinner, showcasing simple ingredients transformed through slow stovetop cooking into a hearty and satisfying dish.
Ingredients
Vegetables
- 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
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 225 g (1/2 lb) round grain rice
- 1 litre (4 cups) vegetable stock
- Salt and pepper to taste
Instructions
- Prepare the base 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 and become fragrant.
- Add garlic and tomato paste: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then add the tomato paste and cook for an additional minute, stirring occasionally to blend the flavors.
- Sauté the cabbage: Add the sliced cabbage to the pot, sprinkle generously with salt, and sauté for 8-10 minutes. Cook until the cabbage reduces in size and softens but still retains some texture.
- Cook the rice with stock: Stir in the round grain rice and pour in the vegetable stock. Bring to a boil, then reduce heat to low and let simmer gently for 15-20 minutes, covered, until the rice is tender. If the mixture starts drying out, add extra stock as needed to keep it moist.
- Finish and serve: Remove from heat and stir in the chopped fresh dill and lemon juice. Adjust seasoning with salt and pepper to your taste. Serve immediately, optionally drizzling extra olive oil and accompanied with lemon wedges for added freshness.
Notes
- The dish can be adjusted for a richer flavor by adding a splash of white wine when sautéing the vegetables.
- If you prefer a softer texture, cook the cabbage longer during the sauté step.
- Use fresh dill for the best flavor; dried dill can be substituted but use less as it is more concentrated.
- This recipe is naturally vegetarian and can easily be made vegan if using a vegetable stock without animal products.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of stock or water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
