Description
Rice and Cabbage in Sauce, also known as Lahanorizo, is a healthy and comforting Greek one-pot dish made with tender cabbage, rice, tomatoes, carrots, celery, leek, and sweet red pepper. Slowly simmered in a light tomato sauce with olive oil and herbs, this simple vegetable-packed meal is finished with fresh lemon and parsley for a bright, delicious flavor.
Ingredients
- 1 kg (4–5 cups) shredded cabbage
- 180 g (1 cup) finely chopped onion
- 2 garlic cloves, minced
- 1 stick (2/3 cup) chopped celery
- 80 g (1 cup) chopped leek, mainly the white part
- 180 g (2 medium) carrots, sliced
- 100 g (2/3 cup) finely chopped sweet red pepper
- 400 g (14 oz) diced canned tomatoes, or fresh diced tomatoes
- 1 1/2 tsp tomato paste
- 5 tbsp olive oil, plus extra for sautéing
- 1 dried bay leaf
- 190 g (1 cup) long-grain rice, such as Basmati
- 1 tbsp chopped fresh parsley
- 1 1/2 tsp thyme
- 3 1/2 cups (875 ml) hot water or stock
- Freshly ground black pepper, to serve
- Lemon, to serve
Instructions
- Heat a splash of olive oil in a large cooking pot over high heat.
- Add the chopped onion and leek and sauté until softened.
- Add the minced garlic and cook for about 1 minute.
- Stir in the chopped sweet red pepper and sliced carrots.
- Add the shredded cabbage in batches, seasoning with salt as you go. Stir well and allow each batch to soften and reduce in volume before adding more cabbage. Continue cooking and stirring until all the cabbage has wilted.
- Add the celery, bay leaf, diced tomatoes, tomato paste, and black pepper. Stir well and cook for 1 minute.
- Pour in 2 cups of hot water or stock. Cover and simmer over moderate heat for 15 minutes.
- Stir in the fresh parsley, thyme, rice, remaining olive oil, and another 1 1/2 cups of hot water or stock.
- Cover and simmer for another 15–20 minutes, or until the rice is fully cooked and tender.
- Remove from heat and let the dish rest uncovered for 5–10 minutes.
- Serve warm with freshly ground black pepper and a squeeze of fresh lemon juice.
Notes
- Use long-grain rice such as Basmati for the best texture.
- Add the cabbage gradually because it will soften and reduce significantly as it cooks.
- Fresh tomatoes can be used instead of canned diced tomatoes.
- Use hot vegetable stock instead of water for additional flavor.
- Allow the cooked Lahanorizo to rest uncovered for 5–10 minutes before serving.
- Fresh lemon juice adds brightness and balances the rich olive oil and tomato flavors.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Greek