Skip to content

Vegetarian, European

Lahanorizo, Greek cabbage and tomato rice

Lahanorizo is a Greek dish of white cabbage simmered with rice and tomato, flavored with dill and lemon, then topped with crumbled feta. For 4 people, it takes 50 minutes and is very easy to make, for €1.50 per person. The key is letting the cabbage sweat well in the oil before adding the liquid, so it turns soft and almost sweet.

Tonight we're cooking cabbage the Greek way, a lahanorizo simmered with rice and tomato, real grandmother's cooking.

Lahanorizo, Greek cabbage and tomato rice
Total time
50 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Lahanorizo is the kind of dish that turns plain white cabbage into something comforting. The cabbage simmers in tomato until soft and almost sweet, while the rice soaks up the juices and thickens the sauce. Dill and lemon stirred in at the end brighten everything up, and the feta adds the salty note that was missing. It sits somewhere between a stew and a risotto.

This is a Greek grandmother's recipe, the kind made with whatever is in the pantry and a cabbage sitting in the vegetable drawer. Mon Chou suggests it for an easy weeknight dinner, or a simple Sunday meal when you want something vegetable forward without spending hours in the kitchen. It's also a good way to win over anyone who claims not to like cabbage.

The ingredients

4 people

Fruits and vegetables

  • White cabbage 700 g
  • Onion 1
  • Garlic 2 cloves
  • Dill 6 sprigs
  • Lemon 1

Pantry

  • Long grain riceoften in the pantry 150 g
  • Crushed tomatoesoften in the pantry 400 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 150 g

Allergens Lactose

The step by step recipe

  1. Remove the tough core from the cabbage and slice it into thin strips. Chop the onion and garlic.

    Cut the cabbage thin, the thinner it is, the faster it melts into the rice.

  2. Cook the cabbage and onion in the oil for a few minutes with the garlic until they soften.

    Stir often, the cabbage should just pick up a bit of color.

  3. Add the tomatoes, 2 cups of water, the salt and pepper, then let it simmer covered. 15 min

    The cabbage should already be half tender before you add the rice.

  4. Add the rice, stir, and cook until tender and the sauce has thickened. 18 min

    If it starts to stick, add a little hot water.

  5. Off the heat, stir in the dill and lemon juice, then serve with crumbled feta.

    A drizzle of raw olive oil at serving time smooths everything out.

Our tips to get it right

  • Pick a tight, crisp white cabbage, it releases less water and gives the dish more flavor.
  • Taste the broth before adding the rice, that's your last chance to adjust the salt since the rice will absorb it afterward.
  • If the rice soaks up the liquid too fast, add hot water gradually instead of cold, so the cooking doesn't stall.

The variations

  • Swap the long grain rice for short grain rice, the result will be creamier, almost like a cabbage risotto.
  • For a dairy free version, skip the feta and finish with an extra drizzle of olive oil instead.
  • For a faster version, use pre cooked rice and cut the rice cooking time down to 5 minutes.

What to serve it with

  • Fresh bread for dipping
  • A simple cucumber salad
  • A glass of lemon water

Storage

Lahanorizo keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well without the feta, which should be added fresh after thawing. Reheat in a saucepan over low heat with a splash of water to loosen the rice.

Questions about this dish

Can you make lahanorizo ahead of time?

Yes, you can prepare it up to the rice step a day ahead, then finish cooking the rice just before serving. Rice cooked too far ahead tends to turn mushy when reheated.

What kind of rice works best for this recipe?

Long grain rice holds its shape and soaks up the tomato juices without getting too sticky. Short grain rice also works but gives a creamier result.

Can you use a different cheese instead of feta?

Yes, fresh sheep's cheese or salted ricotta work well if you don't have feta. The goal is a salty, slightly tangy finish.

Can you freeze lahanorizo?

Yes, but without the feta, which freezes poorly and loses its texture. Freeze the cabbage and rice on their own, then add fresh crumbled feta after reheating.

How long does it take to make a lahanorizo, Greek cabbage and tomato rice?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lahanorizo, Greek cabbage and tomato rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lahanorizo, Greek cabbage and tomato rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

European Cuisines

See all

Cheese recipes

See all