📝 About This Recipe
Lahanorizo is a beloved staple of the Greek 'Lathera' tradition, where vegetables are braised to perfection in plenty of high-quality olive oil. This humble yet soul-warming dish transforms simple cabbage and rice into a sweet, savory, and velvety masterpiece accented by aromatic dill and a hint of cumin. It is the ultimate Mediterranean comfort food—nutritious, naturally vegan, and deeply satisfying during the cooler months.
🥗 Ingredients
The Base
- 1/2 cup Extra virgin olive oil (divided into two portions)
- 1 medium head Green cabbage (approx. 2 lbs, cored and coarsely chopped into 1-inch pieces)
- 1 large Yellow onion (finely diced)
- 1 medium Leek (white and light green parts only, sliced into rounds)
- 2 pieces Carrots (grated or finely diced)
- 3 cloves Garlic (minced)
Grains and Liquids
- 1 cup Medium-grain rice (such as Karolina or Arborio, rinsed)
- 1 tablespoon Tomato paste (double concentrated)
- 1 cup Crushed tomatoes (canned or freshly grated)
- 3 cups Vegetable broth (hot; or use water)
Seasoning and Herbs
- 1/2 bunch Fresh dill (finely chopped)
- 1/2 teaspoon Ground cumin (optional, for earthy depth)
- 1/2 teaspoon Smoked paprika (for a subtle warmth)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
- 1 piece Lemon (juiced)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat half of the olive oil (1/4 cup) over medium-high heat.
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2
Add the chopped cabbage in batches. Sauté for 8-10 minutes, stirring occasionally, until the cabbage wilts significantly and begins to take on a light golden color at the edges.
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3
Push the cabbage to the sides of the pot and add the onion, leek, and carrots to the center. Sauté for another 5 minutes until the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, to 'toast' the paste and remove its raw metallic taste.
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5
Add the rinsed rice to the pot and stir for 1 minute to coat every grain with the flavored oil.
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6
Pour in the crushed tomatoes, cumin, and smoked paprika. Season generously with salt and pepper.
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7
Add the hot vegetable broth (or water). The liquid should just barely cover the cabbage and rice mixture.
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8
Bring the pot to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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9
Simmer gently for 20-25 minutes. Avoid opening the lid too often to keep the steam trapped.
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10
Check the rice; it should be tender and most of the liquid should be absorbed, but the dish should still be 'melty' and moist, not dry.
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11
Remove from heat. Stir in the chopped fresh dill, the remaining 1/4 cup of raw olive oil, and the lemon juice.
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12
Place a clean kitchen towel over the pot, then put the lid back on. Let it rest for 10 minutes before serving; this allows the rice to finish absorbing the flavors perfectly.
💡 Chef's Tips
Always use a medium-grain rice like Karolina or Arborio; long-grain rice won't provide the creamy, starchy consistency traditional to this dish. Don't be shy with the olive oil! In 'Lathera' cooking, the oil acts as a sauce and carries all the vegetable flavors. Sautéing the cabbage until it browns slightly is the secret to a deep, sweet flavor profile—don't just steam it. If the dish looks too dry before the rice is done, add an extra half-cup of hot water. Lahanorizo actually tastes better the next day after the flavors have had time to marry in the fridge.
🍽️ Serving Suggestions
Serve warm with a large slab of creamy, salty Feta cheese on the side. Pair with a handful of Kalamata olives and crusty sourdough bread to mop up the juices. A side of Greek yogurt with a drizzle of olive oil makes for a cooling accompaniment. Serve as a main course for a traditional 'Nistisimo' (fasting) meal, or as a side to roasted chicken. Enjoy with a crisp, dry white wine like an Assyrtiko from Santorini.