Lahanorizo is a traditional Greek dish made with cabbage and rice, often seasoned with tomato and herbs. It’s simple, nutritious, and flavorful.

Ingredients

1 small head of cabbage, shredded (about 500-600g)

1 medium onion, finely chopped

2-3 garlic cloves, minced

1 cup (200g) of short-grain rice (like Arborio)

2 medium tomatoes, grated (or 1 can of diced tomatoes)

1/4 cup olive oil

3 cups vegetable broth or water

Juice of 1 lemon (optional, for a tangy flavor)

1 tsp dried oregano

1 bay leaf

Salt and freshly ground black pepper to taste

Directions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Add the garlic and sauté for another minute.

Cook the Cabbage: Add the shredded cabbage to the pot. Stir well and cook for about 10 minutes, stirring occasionally, until the cabbage softens and reduces in volume.

Add Tomatoes and Seasoning: Stir in the grated tomatoes (or canned tomatoes), oregano, bay leaf, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.

Add Rice and Broth: Add the rice to the pot and stir well. Pour in the vegetable broth or water, making sure the rice is submerged. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, stirring occasionally to prevent sticking.

Finish the Dish: Once the rice is tender and most of the liquid has been absorbed, remove from heat. If you like a tangy flavor, add the lemon juice and stir well. Let it sit for about 5 minutes.

Garnish and Serve: Garnish with fresh parsley or dill, and serve warm with crusty bread or as a side dish to a main course.

Enjoy your homemade Lahanorizo!