Lahanorizo, or λαχανόριζο in Greek, showcases the magic of minimal ingredients transforming into a delectable meal. This traditional vegan dish belongs to the family of one-pot Greek vegetable and rice creations, with spanakorizo leading the pack in popularity.
To craft this cabbage and rice marvel, gather cabbage, olive oil, onions, garlic, dill, thyme, rice, salt, and pepper. Cabbage, a key ingredient, introduces a healthy dose of fiber, vitamin C, and vitamin B6 to your diet. Consider it a must-have recipe for your culinary repertoire.
Whipping up lahanorizo demands 45 minutes of preparation and 40 minutes of cooking time, yielding a satisfying meal for 4. Embrace the simplicity and flavor of Greek cuisine with every bite of this delightful dish.
Lahanorizo - Ingredients
- 1 medium head of cabbage (around 1.2 kg)
- 125 g of Greek olive oil
- 125 g of onions, chopped
- 65 g of garlic, chopped
- 65 g of fresh dill, chopped
- 1tbsp of fresh thyme
- 1 tsp of salt
- ½ tsp of fresh ground black pepper
- 250 g rice
- 1½ cups of water
Lahanorizo - How to Make
- Start this traditional cabbage and rice recipe by washing well the cabbage under fresh water.
- Peel off and discard the outer leaves of the cabbage. Wash again. Then, core, chop, and set aside the cabbage.
- Take a pan and add some olive oil. Bring to heat and gently sauté onions and garlic over low heat until soft and golden. Add all herbs and spices, and stir to combine well.
- Add the chopped cabbage and turn down the heat to very low.
- Cook the cabbage, uncovered, for 15 minutes until the size of the cabbage has reduced by about half.
- Stir the cabbage about every 5 minutes while cooking, mixing the cabbage to cook evenly.
- Add the rice to the cabbage mixture, stir well to combine, and add water.
- Raise heat slightly to low and cook, covered, for 20 - 25 minutes until rice is done.
- Remove pan from heat and allow to rest, covered, for approx 10 minutes before serving.
- Add a fresh squeeze of lemon.