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Lahanorizo – Greek Cabbage with Rice

A SIMPLE GREEK CABBAGE AND RICE DISH I GREW UP EATING AT HOME
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Servings: 6 Servings
Course: Main Course, Side Dish
Cuisine: Greek
Calories: 189
Ingredients Equipment Method Notes

Ingredients
  

  • 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 crushed tomato
  • 3 cups water
  • 1/2 cup chopped dill
  • 1 tsp salt
  • 1 tsp black pepper

Equipment

  • Saucepan or Chef's pan 4 qt

Method
 

  1. Saute onions in the olive oil until translucent.
    1/2 white onion, 1/4 cup extra virgin olive oil
  2. Add cabbage and any chopped dill stems, cover and simmer for about 10 minutes on a light simmer.
    1/2 cabbage head
  3. Add tomato, 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.
    1 cup rice, 1 cup canned crushed tomato, 3 cups water, 1/2 cup chopped dill
  4. Once done, stir in the rest of the dill. When serving, drizzle a bit more olive oil on top.
    1 tsp black pepper, 1 tsp salt
  5. Squeeze some lemon on it if you prefer

Notes

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.