Lahanorizo is a traditional Greek dish that blends humble ingredients—cabbage, rice, tomatoes, and olive oil—into a comforting, flavorful meal. Naturally vegan and deeply satisfying, it’s a staple of Greek home cooking. Whether served as a main or a side, this one-pot recipe is a nourishing, delicious tribute to simple Mediterranean cuisine.
Why You’ll Love This Recipe
Lahanorizo is hearty, wholesome, and incredibly easy to prepare. The cabbage becomes tender and sweet as it simmers, blending perfectly with the tangy tomatoes and fragrant olive oil. Rice adds comforting texture, while a squeeze of lemon brings brightness and balance. It’s a naturally plant-based dish that feels rustic yet elegant—and it comes together in just one pot with minimal effort. Ideal for busy weeknights, meal prep, or a cozy, meatless dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 small green cabbage, shredded (about 6 cups)
- 1 cup long-grain rice (such as basmati or Carolina)
- 1 1/2 cups crushed tomatoes (or passata)
- 2 1/2 cups vegetable broth or water
- Salt and pepper, to taste
- Juice of 1 lemon
- Optional: crumbled feta and fresh dill for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until soft and translucent.
- Add the shredded cabbage and cook for 10–12 minutes, stirring frequently, until the cabbage is wilted and lightly golden.
- Stir in the rice, crushed tomatoes, and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the lemon juice and adjust seasoning if needed. Let sit off the heat for 5 minutes to allow the flavors to meld.
- Serve warm. Garnish with fresh dill or crumbled feta, if desired.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories per serving: 280 kcal
Variations
- Add Herbs: Stir in fresh parsley or dill for extra freshness.
- Spicy Kick: Add a pinch of red pepper flakes while sautéing the onion for mild heat.
- Make It a Meal: Add white beans, chickpeas, or lentils for extra protein.
- Tomato-Free: For a lighter version, omit the tomatoes and use lemon zest and extra broth.
- Grain Variation: Try it with bulgur wheat or orzo for a twist on tradition.
Storage/Reheating
Store leftover lahanorizo in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop with a splash of water or broth to loosen the texture.
This dish also freezes well—cool completely, portion into freezer-safe containers, and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use red cabbage?
Green cabbage is traditional and softens well, but red cabbage can be used. Note that it may slightly change the dish’s color and texture.
Is lahanorizo a main dish or a side?
It works beautifully as both—a light vegetarian main or a comforting side dish alongside grilled meat or fish.
Can I make this dish ahead of time?
Yes, it stores and reheats very well, making it ideal for meal prep or make-ahead meals.
What type of rice is best?
Long-grain white rice, such as basmati or Carolina, works best for a fluffy, non-sticky result.
Can I make it oil-free?
Yes, you can reduce or omit the olive oil and sauté with water or broth, but olive oil is key to the traditional flavor.
Is this dish gluten-free?
Yes, as written, this recipe is naturally gluten-free. Always check your broth to ensure it’s certified if needed.
How do I prevent the rice from sticking?
Stir occasionally while the dish is simmering and keep the heat low. Make sure there’s enough liquid to cook the rice fully.
Can I use canned tomatoes?
Yes, canned crushed tomatoes or passata are perfect. Avoid whole or diced tomatoes for this recipe.
What type of cabbage should I use?
Standard green cabbage is ideal for this dish. Savoy cabbage can be used but has a slightly softer texture.
Is this recipe traditional?
Yes, lahanorizo is a beloved Greek comfort dish, simple and rustic, often served in homes across Greece.
Conclusion
Lahanorizo is a classic Greek recipe that highlights how a few wholesome ingredients can create something truly comforting and flavorful. With tender cabbage, rice, and a touch of lemon, this one-pot dish is easy to make, naturally vegan, and endlessly satisfying. Serve it warm with a drizzle of olive oil, a sprinkle of fresh herbs, or a bit of feta to enjoy a taste of Greek tradition in every bite.
Print
Greek Cabbage Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Lahanorizo is a classic Greek cabbage rice dish made with tender shredded cabbage, long-grain rice, and rich tomato flavor. Naturally vegan and packed with Mediterranean goodness, it’s a one-pot comfort food perfect as a hearty main or a flavorful vegetarian side. A true taste of authentic Greek cuisine made with simple, wholesome ingredients.
Ingredients
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1/4 cup olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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1 small green cabbage, shredded (about 6 cups)
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1 cup long-grain rice (such as basmati or Carolina)
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1 1/2 cups crushed tomatoes (or passata)
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2 1/2 cups vegetable broth or water
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Salt and pepper, to taste
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Juice of 1 lemon
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Optional: crumbled feta and fresh dill for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté for 3–4 minutes until soft and translucent.
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Add shredded cabbage and cook for 10–12 minutes, stirring often, until wilted and slightly golden.
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Stir in the rice, crushed tomatoes, and broth. Season with salt and pepper.
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Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until rice is tender and liquid is absorbed.
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Stir in lemon juice, adjust seasoning, and let the dish rest for 5 minutes off heat.
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Serve warm, garnished with fresh dill or crumbled feta if desired.
Notes
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For a more robust flavor, use vegetable broth instead of water.
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Great as a main dish or as a side to grilled proteins.
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Pairs beautifully with crusty bread and a side of olives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Greek, Mediterranean
