Modern Greek Cabbage & Rice - Lahanorizo
Comfort, simple, hearty, and mouth-watering dish stewed to perfection in one pot. Cabbage mixed with rice, herbs, spices, and a good amount of quality olive oil, this Lahanorizo is quite different than the common recipe. It is made with red cabbage so that it has a delicious flavor, extra health benefits, and a pop of color.
Ingredients
- 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
Instructions
- 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 🙂
Notes
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.
Serve it with feta, bread, and extra lemon juice.
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.