A SIMPLE GREEK CABBAGE AND RICE DISH I GREW UP EATING AT HOME

Lahanorizo (λαχανόρυζο) is one of those simple Greek dishes that shows how everyday ingredients can turn into something really amazing. It’s basically cabbage and rice cooked together with onion, tomato, and plenty of olive oil. Nothing fancy, but that’s kind of the point. This style of dish has been cooked in Greek homes for generations. It is especially popular in the winter when cabbage is abundant. You want something warm and filling during this season.

Besides being easy to make, it’s also surprisingly healthy. Cabbage is full of fiber and vitamin C. When you cook it down with rice and olive oil, it turns into a light dish. It’s still satisfying. An optional squeeze of lemon at the end brightens everything up and makes the flavors pop. Like a lot of traditional Greek cooking, it’s simple food that also happens to be really good for you.

You’ll also see dishes like this a lot during Lent in Greece. During that time many Greeks avoid meat and dairy, so meals focus on vegetables, beans, grains, and olive oil. Lahanorizo fits right into that tradition. It’s inexpensive, filling, and easy to make in a big pot for the whole family. Simple food, but the kind that always feels like home.

Here’s how I made it.

LAHANORIZO – CABBAGE AND RICE

MAKES 6 SERVINGS

• 1/2 cabbage head, chopped
• 1 cup rice (short or long grain is fine)
• 1/2 white onion, finely chopped
• 1/4 cup extra virgin olive oil
• 1 cup canned chopped tomato
• 3 cups water
• 1/2 cup chopped dill
• 1 tsp salt
• 1 tsp black pepper

Saute onions in the olive oil until translucent.

Add cabbage and any chopped dill stems, cover and simmer for about 10 minutes on a light simmer.

Add tomatoes, rice, water, and half of the dill. Bring to a boil, then lower heat to a simmer, cover and let cook for about 25 minutes.

Once done, stir in the rest of the dill. When serving, drizzle a bit more olive oil on top.

This is one of those simple dishes that showed up often on our table growing up. Like many Greek vegetable dishes, it’s humble, filling, and somehow even better the next day.

STORAGE TIP
Lahanorizo keeps really well in the refrigerator for a few days. Just store it in a sealed container. Reheat it gently on the stove or in the microwave. Add a splash of water or olive oil to loosen the rice. Like a lot of Greek dishes, the flavors are often even better the next day.

Really nice to have with a simple salad on Lenten fasting days.

Did you grow up eating this dish?
If you make this version of Lahanorizo, please share it in the comments. Does your family do it a little differently? Feel free to share that too. Greek home cooking always has a few variations.

OPA!