Greek Cabbage Rice (Lahanorizo) with Lemon and Dill

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Lahanorizo is a Greek cabbage and rice dish cooked together in one pot until the cabbage turns soft and the rice soaks up all the flavor. It tastes light and lemony, with a soft bite from the cabbage and some green freshness from the dill.

This is a traditional Lenten recipe in Greece, made without meat, and it’s the kind of dish my Greek friend’s mother still makes every winter. It’s cheap, simple, and fills you up without feeling heavy.

You cook the cabbage down first, add the rice, then let everything simmer until soft. A good squeeze of lemon at the end wakes the whole pot up.

The cabbage looks like way too much when you first add it to the pot. Don’t worry, it wilts down to about half its size in ten minutes.

Why You’ll Love This Recipe

• One pot, minimal cleanup, ready in under an hour
• Cheap ingredients that stretch into four full servings
• Naturally vegan and gluten-free without any substitutions
• Tastes even better the next day once the lemon settles in

Ingredient Notes

• green cabbage: Use a firm, tightly packed head. Savoy cabbage works too but gives a softer texture.
• short-grain rice: Greek round rice or arborio gives a slightly creamy texture. Long-grain rice works but stays firmer and less sticky.
• lemon: Adds the fresh finish this dish needs. Don’t skip it, the dish tastes flat without it.
• fresh dill: Fresh dill gives the best flavor. If using dried, cut the amount to 1 tablespoon.
• feta: Completely optional. Skip it to keep the dish vegan, or crumble some on top for a salty, tangy finish.

Greek Cabbage Rice (Lahanorizo) with Lemon and Dill

Green cabbage and short-grain rice simmered in one pot, finished with lemon, dill, and olive oil.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 424

Ingredients Method Notes

Ingredients

  

For the rice and cabbage

• 60 ml olive oil (1/4 cup)
• 1 yellow onion medium; chopped
• 2 cloves garlic minced
• 800 g green cabbage (about half a medium head); thinly shredded
• 1 carrot medium; grated, optional
• 200 g short-grain rice Greek round rice or arborio
• 600 ml vegetable stock or water
• 3/4 tsp salt plus more to taste
• black pepper a few grinds

To finish

• 1 lemon juiced and zested
• 3 tbsp fresh dill chopped
• 50 g feta cheese crumbled, optional, for serving

Method

 

1. Heat the olive oil in a 5-quart / 4.7 L Dutch oven or wide pot over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring, until soft and translucent.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Add the shredded cabbage and grated carrot. Stir well to coat in the oil. It will look like a lot, but it cooks down fast.
5. Cook the cabbage for 8 to 10 minutes, stirring occasionally, until it wilts down to about half its size and starts to turn golden at the edges.
6. Add the rice and stir for 1 minute to coat it in the oil and cabbage juices.
7. Pour in the stock or water, add the salt and pepper, and bring to a boil.
8. Lower the heat, cover, and simmer for 18 to 20 minutes. Check at 15 minutes; if the pot looks dry but the rice is still firm, stir in a splash more water.
9. Take the pot off the heat once the rice is tender and most of the liquid is absorbed. If the bottom starts to catch before the rice is done, lower the heat further and add a little water.
10. Stir in the lemon juice, lemon zest, and dill. Taste and adjust the salt.
11. Cover and let it rest for 5 minutes off the heat, then serve warm with crumbled feta on top if you like.

Notes

• Salt the cabbage lightly while it cooks down, not at the end, so it seasons evenly
• Don't skip toasting the rice in the oil for a minute, it keeps the grains separate
• Add lemon juice off the heat to keep the flavor bright, not bitter
• Taste before adding feta, the cheese is salty and can make the dish too salty if you also add extra salt

Tips for Success

• Shred the cabbage thin, about 3 to 4 mm, so it cooks evenly in the same time as the rice.
• Cook the cabbage until fully wilted and starting to turn golden at the edges before adding the rice.
• Check the rice at 15 minutes; if the pot looks dry but the rice is still firm, add 60 to 90 ml more water.
• Add the lemon juice off the heat so it stays bright and doesn’t turn bitter from more cooking.
• Let the pot rest covered for 5 minutes off heat so the rice finishes absorbing liquid and the texture settles.

Variations

• Stir in a can of drained white beans for more protein and a heartier one-pot dinner.
• Swap half the water for canned crushed tomatoes for a red lahanorizo with deeper flavor.
• Add crumbled feta or a spoon of Greek yogurt at the table for a creamier, tangier finish.

Storage and Reheating

Keep leftover lahanorizo in an airtight container in the fridge for 3 to 4 days. The rice keeps absorbing liquid as it sits, so it firms up a bit, which is normal.

Reheat in a skillet over medium-low heat with a splash of water, stirring until warmed through, about 4 to 5 minutes. You can also microwave it in 1-minute bursts, stirring in between, until hot.

A fresh squeeze of lemon after reheating brings the flavor back to life, since it fades a little in the fridge. This dish also freezes reasonably well for up to 2 months, though the cabbage softens more after thawing.

Serving Suggestions

Serve lahanorizo warm with a wedge of lemon on the side and a piece of crusty bread for soaking up the juices. A handful of crumbled feta or a spoon of thick Greek yogurt on top adds a nice tangy contrast.

It also works well next to kalamata olives, a simple tomato and cucumber salad, or a bowl of lentil soup for a full vegan meal.

For a non-Lenten version, spoon it alongside crispy lemon roasted chicken thighs or pan-seared fish, since the lemony rice pairs well with either.

FAQ

Why is my lahanorizo watery instead of creamy?

This usually means the cabbage released more water than expected or the lid stayed on too long after the rice was cooked. Uncover the pot for the last few minutes of cooking and let it simmer off the extra liquid. Stirring gently at the end also helps the rice release starch and thicken things up.

Can I use brown rice instead of short-grain rice in this cabbage rice?

You can, but brown rice takes longer and needs more liquid. Add about 200 ml extra water or stock and simmer for 35 to 40 minutes instead of 20, checking that the grains are tender before you finish with lemon and dill.

Can I freeze Greek cabbage rice ahead of time?

Yes, lahanorizo freezes for up to 2 months in an airtight container. The cabbage softens more once thawed, so the texture is a bit different, but the flavor holds up well. Thaw in the fridge overnight before reheating on the stove.

What goes well with lahanorizo besides feta?

Crusty bread, Greek yogurt, kalamata olives, or a simple cucumber and tomato salad all work well. For a heartier meal, serve it next to grilled lemon chicken or baked cod with lemon and capers, since the lemony rice pairs easily with either.

Is lahanorizo gluten free and vegan?

Yes, this cabbage rice is naturally gluten free and vegan as long as you skip the optional feta. Rice, cabbage, olive oil, lemon, and dill contain no animal products or gluten, which makes it an easy Lenten or plant-based main.

What’s the difference between lahanorizo and lahanodolmades?

Lahanorizo is loose cabbage and rice cooked together in one pot, while lahanodolmades are cabbage leaves rolled around a rice filling and simmered separately. Lahanorizo is the faster, weeknight version, lahanodolmades takes more time since each leaf gets stuffed and rolled by hand.

If you enjoyed this, try

• Easy Homemade Greek Tzatziki with Cucumber and Dill
• Easy One-Pot Mediterranean Tomato Rice with Chickpeas recipe
• Greek Chicken Soup with Lemon and Egg (Avgolemono)
• Bright Lemon Herb Rice, Simple Mediterranean Style recipe