Lahanorizo Greek Rice Cabbage (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
3 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
1 medium carrot, diced
04 -
1 medium leek, sliced (white and light green parts only)
05 -
2 large garlic cloves
06 -
1 tablespoon tomato paste
07 -
1 medium cabbage, sliced (about 500 g / 1 lb)
08 -
225 g (1/2 lb) round grain rice
09 -
1 litre (4 cups) vegetable stock
10 -
A handful of fresh dill, roughly chopped
11 -
Juice of 1 lemon
12 -
Salt and pepper to taste
# Steps to Follow:
01 -
Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the chopped onion, diced carrot, and sliced leek, cooking for 5-6 minutes until softened.
02 -
Stir in the minced garlic and cook for 1-2 minutes until fragrant. Mix in the tomato paste and cook for an additional minute, stirring occasionally.
03 -
Add the sliced cabbage to the pot, sprinkle generously with salt, and saute for 8-10 minutes until reduced in size and softened.
04 -
Stir in the round grain rice and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the rice is tender. Add extra stock if the mixture appears too dry.
05 -
Stir in the fresh dill and lemon juice. Adjust the seasoning with additional salt and pepper if needed. Serve immediately, optionally garnished with lemon wedges and an extra drizzle of olive oil.
# Additional Notes:
01 -
For best results, use fresh, high-quality vegetable stock. The dish can also be enhanced with extra lemon juice for a tangy kick.