Greek Cabbage Rice (Lahanorizo)

Greek Cabbage Rice, or Lahanorizo, is a hearty braise of sautéed cabbage, vegetables, and creamy rice cooked to tender perfection. Lemon juice, crumbled feta cheese, and chopped fresh parsley give it a refreshing finish.

If there is one vegetable that represents my mother, it’s cabbage! As a native of the Peloponnese in Greece, cabbage was a common staple ingredient and one she grew up eating. I don’t think cabbage gets the hype it deserves. It is a deliciously healthy vegetable you can eat and serve in so many ways. It lasts forever in the refrigerator and—hooray!—it’s inexpensive. 

My mum uses cabbage season to cook as many fresh, green heads as possible. She makes a variety of cabbage salads, lahanodolmades—a cabbage-wrapped version of dolmades filled with rice and meat—and lahanorizo. No wonder this cabbage and rice recipe became a cherished childhood memory for me, too.

The sautéed cabbage becomes sweet and tender as it cooks, adding a beautiful flavor to the other vegetables and rice. It is a hearty, healthy, easy-to-prepare vegetarian meal. Made in one pot, this dish is packed with Mediterranean goodness and served as a main or a perfect side to grilled meats. 

What is Lahanorizo?

Lahanorizo combines two Greek words “lahano,” meaning cabbage, and “rizi,” meaning rice. Lahanorizo is a simple yet comforting Greek dish made with tender cabbage, rice, and a rich tomato-infused broth.

It’s a one-pot meal that falls somewhere between a stew and a risotto, with the rice absorbing all the sweet, earthy flavors of the slow-cooked cabbage. There are different variations depending on where you are in Greece. It is the same dish, but people in the South add cinnamon, raisins, and pine nuts.

What is in Greek Cabbage Rice (Lahanorizo)

This recipe highlights several vegetables along with pantry staples you probably already have on hand. Here’s the full list:

• Cabbage is the star of this recipe. Make sure you buy a beautiful head of cabbage, ideally one that has been freshly harvested for the sweetest result. I use heavy, dense green cabbage for this recipe because it is always my mum’s choice. However, savoy cabbage will also work. It will need less cooking time, as it is softer, and not as crunchy and hearty. 
• Extra virgin olive oil: I always say a good meal starts with the best extra virgin olive oil. It adds amazing flavor but is also exceptionally good for one’s health, being an unsaturated fat.
  • READ MORE: Olive Oil 101: Everything You Need to Know
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• Onion: I use a medium white onion in this recipe for its neutral color and mild flavor. I like to dice it up relatively small. 
• Leek adds sweetness and a mild oniony flavor. Only add the white part of the leek and discard the green leaves, or save them for making vegetable broth. 
• Carrot adds texture and sweet-earthy flavor. I also like the added color it gives to this dish.
• Celery adds texture and flavor, nicely complementing the leek and cabbage. Slice it thinly so that it softens quickly while cooking.
• Salt and freshly ground black pepper enhance the flavors of the rice and vegetables.
• Garlic: Sautéed minced garlic in extra virgin olive oil always enhances and adds a delicious flavor. You can add more garlic to this recipe, if you like. 
• Tomato paste adds moisture; a deep, intense, concentrated tomato flavor; and a beautiful reddish color. 
• Paprika is optional and not necessarily traditional. I like adding paprika, either sweet or smoked, as it adds complexity and depth to the dish. Sweet paprika is pleasantly sunny, while smoked paprika has a smoky, earthy flavor. 
• Bay leaf adds a spicy, slightly floral taste similar to oregano and thyme. 
• Rice: I like to use medium-grain rice, such as arborio rice. It thickens like risotto and adds creaminess to the dish. 
• Lemon juice adds a refreshing acidity that perfectly lifts and completes the dish. I always opt for freshly squeezed lemon juice over any bottled variety. 
• Parsley acts as a garnish in this recipe, adding fresh flavor and color. 
• Feta cheese, crumbled over the top of the finished dish adds creaminess, saltiness, and a slight tang to the dish. However, you can omit feta cheese to make this recipe vegan.

How to Make Greek Cabbage Rice (Lahanorizo)

The most important part of this dish is cooking the onion, leeks, celery, and cabbage until they are softened. Once this step is done, add the rice and water and cook until the rice is tender. Make sure to have all your veggies cut and ready to go before you begin! Here’s the whole process: 

• Prep the veggies: Discard the outer leaves of 1 medium (1 1/2 pounds) green cabbage, halve, core, then slice it into thin strips. Cut 1 medium carrot into thin rounds. Thinly slice 1 cup of leek (white parts only). Thinly slice 1 stalk celery. Dice 1 large onion, and mince 2 garlic cloves. Set all these aside.
• Sauté the veggies: In a wide pot with a lid, heat 3/4 cup extra virgin olive oil over medium heat. Add onion and leek, cooking until soft and translucent, about 10 minutes. Stir in carrot and celery stalk, season with salt, and cover. Cook for another 5 minutes. Add garlic and 3 tablespoons tomato paste, stirring to combine. Cook for 1 more minute, then add 1 teaspoon Sweet Spanish paprika, if using.
• Cook the cabbage: Add the sliced cabbage to the pot along with 2 bay leaves and 1 cup water. The cabbage will seem like a lot, but it will wilt as it cooks. Sprinkle with salt, cover, and reduce heat to medium-low. Cook for 20 to 25 minutes, stirring occasionally to prevent sticking. If the pot looks dry, add 1/2 cup water. Once the cabbage is softened, continue cooking for another 10 minutes, if needed, until fully tender. Meanwhile, bring 4 cups of water to a boil in a separate pot or kettle.
• Add the rice. After 20-25 minutes, the cabbage should be wilted and softened. If the cabbage is still relatively crunchy, cook for an additional 10 minutes or until it is soft. Stir in 1 cup arborio rice, and season with a big pinch of salt and black pepper. Add 3 1/2 cups of boiling water. Mix through and taste the cooking liquid. It should be well-salted at this stage. 
• Cover and cook. Place the lid on the pot and cook on low heat for 15 minutes or until the rice is tender. Open the lid and check if the stew has enough liquid; add another 1/2 cup of boiling water if you want it saucier. Stir and immediately remove from heat, keeping the lid on for 10 minutes.
• Finish and serve: Stir in the juice of 1 lemon, taste, and adjust seasoning as needed. Top with 1 cup crumbled feta cheese, freshly ground black pepper, and 1/2 cup chopped parsley. Serve warm.

Ways to Make this Recipe Your Own

There are a few variations of this dish worth mentioning for those who enjoy mixing things up.

• Add ground meat: You can make this a meat dish by adding a pound of ground beef or turkey. Sauté and break up the meat with the onion until browned, then proceed with the recipe, adding a cup of tomato puree with the boiling water. The meat version needs additional liquid. 
• Try a Southern Greece variation: You can change the flavor profile by adding cinnamon powder for depth, raisins for sweetness, and pine nuts for crunch. Although this recipe is from the southern part of Greece, it may seem unusual—but it is deliciously worth a try!
• Add some heat: Adding crushed red pepper gives it a nice kick of heat if you prefer hot and spicy foods.
• Try it with more tomato: You can add one cup of crushed tomatoes for color and flavor. If you do this, reduce the water content by 1/2 cup. 
• Change up the cheese: You can grate Parmesan cheese over the top when serving instead of feta cheese.

Choosing Rice for Greek Cabbage Rice 

I recommend medium-grain white rice, such as Arborio or Carnaroli, to make Greek Cabbage Rice. This is the traditional rice used to make risotto recipes like mushroom risotto or asparagus risotto. The starch from the rice releases as it’s cooked and stirred, which creates a creamy consistency.

You can use long-grain or basmati rice; however, it will not be as creamy or silky. It will be more like a bowl of dry rice with cabbage. It won’t be terrible, but it’s not traditional.

Brown rice or wild rice can also be used. However, because these types of rice take longer to cook, you will need to adjust the cooking time. To use wild or brown rice, I recommend cooking them separately in another pot and then adding them to the cabbage. 

• READ MORE: How to Cook Brown Rice (2 Best Ways!)

Greek Cabbage Rice Tips

Paying attention to helpful tips can be incredibly beneficial when preparing a dish, particularly for the first time. Here are five of my top tips for perfecting Greek cabbage rice.

• Skip rinsing the rice. I skip rinsing the rice for Lahanorizo because the starch enhances the stew’s thickness.
• Sauté the vegetables until soft and caramelized. Take your time with this step, as this is where most of the flavor for the dish develops.
• Don’t rush it. Cook on low to medium heat so the rice on the bottom of the pot doesn’t scorch. 
• Leave it alone: When cooking the rice, do not be tempted to open the pot; otherwise, it will release the necessary steam to cook the rice.
• Let it rest: Once cooked, allow 10 minutes before serving so that the rice and juices absorb slightly. 
• Don’t skip the lemon: As with so many delicious Greek dishes, lemon lifts the dish and adds exceptional complexity.

What to Serve with Greek Cabbage Rice

It can be eaten as a main meal or a side dish with Greek Meatballs (Keftedes) or with juicy Grilled Lamb Kabobs. You can also serve Greek yogurt on the side.

How to Store Greek Cabbage Rice

Lahanorizo can be kept covered in the refrigerator for up to four days. The flavors develop over time. I don’t recommend reheating it; It tastes much better cold and is most often eaten that way. If you want to rewarm it, gradually warm it over medium heat on the stovetop.

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