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Overhead view of Greek cabbage rice in a Dutch oven, garnished with dill and a lemon wedge on a wooden table

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
Cook Time 35 minutes
Total Time 55 minutes
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