cabbage and rice
By: Eleni Saltas
Get a large amount of vegetables in just one dish with Lahanorizo (la-ha-NOH-ree-zoh), a healthy meal made in just one pot. Lahanorizo, meaning cabbage and rice, perfectly melds together with leeks, garlics, and spices. A drizzle of lemon juice at the end of the cooking process finishes Lahanorizo with a nice pop. Fill up on one of the healthiest dishes in Greek cuisine.
This recipe will make about 6-8 bowls worth, so you can either half the recipe or keep for leftovers. One of my favorite ways to repurpose this dish after a day or two is to rewarm on a skillet, crack a couple eggs and make cabbage fried rice.
- ½ cup extra virgin olive oil
- 1 small yellow onion, diced
- 3 leeks
- 3 cloves of garlic, chopped
- 1 small head of white cabbage, finely shredded
- 1 cup long grain rice (uncooked)
- Salt and pepper, to taste
- ½ teaspoon chili flakes
- 4 cups vegetable broth
- 2 cups water, or more if needed
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 lemon, juiced
Step by Step Instructions
Cut and remove the stem and core of the cabbage. Clean and slice the cabbage in half and slice each half to create quarters. Thinly slice into small strips. Set aside. Use just the white and a small portion of green parts only of the leeks. Carefully clean the leeks by peeling the layers apart under a stream of water, and cut them into thin rounds. Set aside.
Now, add half the olive oil to a large pot over medium heat. Sauté the onions and leeks until tender and translucent, about 7 minutes. Add the garlic and season with salt, pepper, and chili flakes. Add the cabbage and the remaining olive oil to the pot. Cook uncovered for about 10 minutes, or until cabbage has reduced to about half. Season with salt and pepper and occasionally stir throughout. Add uncooked rice and mix well with the cabbage mixture. Allow to cook for 5 minutes.
Dissolve tomato paste in ¼ cup warm water and add to the pot, along with the tomato sauce. Stir around and add the vegetable broth and water. Cover the pot with a lid (leave the lid off slightly) and cook for about 30-35 minutes. Be sure to constantly check on the pot and stir occasionally (stir from bottom). Add more salt and pepper if desired, or what you prefer. I add more chili flakes here because I like the extra kick. Be sure to constantly check on the pot and stir occasionally. Add more water if needed.
Once the cabbage is soft, rice is cooked, and the liquid absorbed, remove pan from heat. Allow to rest, uncovered for 5-10 minutes before serving. Stir in lemon juice and enjoy.