Lahanorizo (Greek Cabbage)
4 servings
60 minutes
Lahanorizo is a traditional Greek dish that embodies the simplicity and comfort of rustic cuisine. Its history traces back to ancient recipes where cabbage and rice were used as the main ingredients for a hearty and nutritious meal. The delicate combination of caramelized cabbage, juicy tomato sauce, and aromatic spices creates a rich flavor with a hint of acidity and sweet vegetable notes. Olive oil gives the dish a velvety texture, while fresh parsley adds a light spiciness to the composition. Lahanorizo is perfect as a standalone dish or as a side to meat.
1
Chop 500–800 grams of cabbage. Cut the onion into large cubes and the carrot into rounds. Adjust the amount of carrot to your taste. I took 1 piece.
- White cabbage: 500 g
- Onion: 1 head
- Carrot: 2 pieces
2
In olive oil (I prefer butter in this case), gradually sauté the onion and carrot until transparent. Add green onion. Add cabbage and fry on high heat, stirring constantly, until the cabbage caramelizes.
- Olive oil: 100 ml
- Onion: 1 head
- Carrot: 2 pieces
- Spring onion: 3 pieces
- White cabbage: 500 g
3
When the cabbage is slightly fried, add tomato juice and spices (salt, coriander, pepper). Mix well. Reduce the heat to minimum. Stew until half-cooked.
- Tomato juice: 100 ml
- Salt: 1 teaspoon
- Ground coriander: pinch
- Black peppercorns: 10 pieces
4
Add round rice (rinse if needed) and water, twice the amount of rice. That is, for 3/4 cup of rice — 2 times 3/4 cup of water. Cover with a lid and simmer until the rice is cooked.
- Short-grain (round) rice: 100 g
5
Sprinkle the dish with parsley.
- Parsley: 1 bunch
6
Chili pepper should be added according to the tastes of your household, preferably freshly ground, directly into the plate.
- Chili pepper: 1 piece
