This modern Greek cabbage and rice dish will surprise your taste buds and make you want more and more!
Lahanorizo which literally means cabbage and rice (in Greek) is a typical autumn and winter Greek risotto. It belongs to a popular dish category of "Ladera" or "Lathera", Greek dishes that are made with a good amount of olive oil and vegetables. They are usually vegetarian or vegan and gluten-free.
Lahanorizo is all of that. Comfort, simple, and healthy dish, made in one pot. A mouth-watering recipe stewed to perfection. Cabbage mixed with rice, herbs, spices, and a good amount of quality olive oil, this Lahanorizo is quite different than the common one. I made it with red cabbage so that it has a delicious flavor, extra health benefits, and a pop of color.
What are the health benefits of red cabbage?
Red or purple cabbage is a nutrient-dense vegetable. It is a little smaller and denser, with a bit more peppery flavor than white cabbage, but it contains higher amounts of vitamins, antioxidants, and minerals.
Cabbage is a versatile vegetable that can be served raw, cooked, or fermented and has a lot of health benefits. It is very low in calories but contains impressive amounts of nutrients which may help with weight loss.
Red cabbage contains high amounts of vitamins C and K. Vitamin C is necessary for the growth, development, and repair of all body tissues and strengthens the immune system. Vitamin K plays a vital role in blood clotting, heart, and bone health.
It also has carotenoids and flavonoid antioxidants, such as anthocyanins in higher amounts than white cabbage. Antioxidants help reduce and fight inflammation and may also protect against certain types of cancer.
A good source of dietary fiber, red cabbage keeps the digestive system healthy. Fermented cabbage promotes gut microbes and probiotics in the digestive system.
It also provides calcium, zinc, magnesium, vitamins A, E, and B6, folate, potassium, manganese, and phosphorus.
Ingredients for the modern Greek cabbage & rice
Cabbage: This recipe can also be made with white cabbage.
Rice: This type of Greek rice dish is typically made with medium-grain rice, to achieve the desired creaminess. The most popular medium-grain rice type in Greece is Carolina. The next best alternative is Arborio rice.
Herbs: Cabbage pairs nicely with celery or celery leaves. Some people like to use parsley or dill instead of celery.
Tips & tricks
When selecting a cabbage, try to find a firm one. Check the outer leaves and the color.
To prepare the cabbage, remove the two first outer leaves and wash the rest thoroughly.
To make the color of the dish extra vibrant add apple cider vinegar or wine vinegar during the cooking.
If you like some extra crunch in your creamy risotto, keep ⅛ of the cabbage uncooked, cut it into thin slices, and add it to the dish before serving.
How to serve this modern Greek cabbage & rice
Serve lahanorizo warm (recommended) or at room temperature with:
- Lemon wedges
- Crumbled feta cheese (if you consume dairy)
- Sprinkled with finely chopped celery leaves, dill, or parsley
- Toasted bread with olive oil and oregano
- Roasted pork or chicken, as a side dish
- Chili flakes, if you like spicy food
How to store this modern Greek cabbage & rice
Store lahanorizo in an airtight container, after it cools completely, in the fridge, for up to 4 days. Add some warm water or vegetable broth when reheating it to help the rice become creamy once more.
Keep cooked rice in the freezer for up to one month but I don't recommend freezing rice.
Are you a rice lover?
Check out these recipes:
Modern Greek Cabbage & Rice - Lahanorizo
- 80 ml/⅓ cup olive oil extra virgin
- 1 medium white onion coarsely chopped
- 1 small red cabbage ~ 1 kg/35.3 oz
- 200 g/1 cup rice medium grain
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar (optional)
- 80 ml/⅓ cup red dry wine (optional)
- 1 tablespoon tomato paste
- 5 sprigs celery leaves finely chopped
- 1 medium lemon (the juice)
- ½ teaspoon ground black pepper
- 600 ml/2 ½ cups vegetable stock (or warm water)
- 1 teaspoon sweet red paprika powder
- Cut the cabbage in half, remove the stock, and slice it (~ 1.5 cm/½ inch per slice).
- Place a heavy bottom pot over medium/high heat and add the olive oil and the onions. Cook until the onion gets translucent (~ 5-7 minutes).
- Add the cabbage and salt, give it a good stir to coat with the olive oil, reduce the heat to medium, and let the cabbage wilt. If you want to use wine and apple cider vinegar, add it now. Stir often using a wooden spoon, until all cabbage leaves are equally wilted.
- Add the tomato paste, vegetable stock, paprika powder, and rice, and give it a good stir. When the mixture comes to a boil, lower the heat and let it simmer. Stir frequently, until almost all the liquid is absorbed.
- Add the pepper, lemon juice, and celery leaves, and mix well. Taste to check if the rice is cooked. If not, add more vegetable stock/water (a little amount every time). Also adjust the spices according to taste.
- When the rice is cooked, let it rest for 10 minutes and serve it warm.
- Enjoy 🙂
Servings: 1 (538g) | Calories: 437kcal | Carbohydrates: 63g | Protein: 8g | Fat: 18.8g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 662mg | Potassium: 785mg | Fiber: 6.8g | Sugar: 11.9g | Vitamin A: 3325IU | Vitamin C: 150.8mg | Calcium: 137mg | Iron: 2.98mg | Manganese: 1.286mg | Vitamin K: 116.6μg