Hearty Greek Cabbage and Rice Stew Recipe (Lahanorizo) | Vegan and Flavorful Dinner

It’s a popular dish during the lenten period as it combines lots of vegetables that are full of vitamins and carbs from the rice that give you the energy to make your day. You can find different versions of lahanorizo with the key ingredients of cabbage and rice always being present of course. In my version, I like to add some lemon juice for acidity and a little bit of cumin powder that really elevates the flavor and goes very well with the cabbage. So let’s get cooking!

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Greek Cabbage and Rice Stew

• Servings: 5
• Cook Time: 45 Minutes

Ingredients

• 1 small cabbage around 1lb / 400-500gr
• 1 onion
• 3-4 celery stalks
• 1-2 carrots
• 2-3 garlic cloves
• 1/2 cup short-grain rice
• 2 tablespoons of fresh dill
• 1/2 cup crushed tomatoes
• 4-5 tablespoons of olive oil
• 1 lemon
• 1/2 teaspoon of cumin
• salt & pepper

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Instructions

1. To start, I prepare all the vegetables for the stew. I’m using a small cabbage of around 1lb / 400-500 grams. I start by cutting the cabbage into four and then I take each and cut it into slices until I reach the thick root. You don’t need to cut it as thinly as when making a coleslaw salad, about the width of your little finger is good enough. I give it a wash and set it aside until I have prepared the rest of my vegetables.
2. Then, I continue with the rest of the vegetables. I cut the onion into cubes, same with the carrots, and slice the celery stalks. I’m using fresh dill for some extra flavor and aroma. If you are not a big fan of dill, you could replace it with parsley which has a milder taste.
3. Now let’s start cooking! Same as with all the other greek stew recipes, I start with a little bit of olive oil in a pot. I sauté the chopped onion for a couple of minutes until it’s soft and translucent. Then I add the garlic, carrot, and celery and mix well. I add the crushed tomatoes and season with salt, pepper, and some cumin. I find that cabbage and cumin go so well together and give an extra kick to my stew.
4. Now, it’s time for the cabbage. As the cabbage has lots of volumes, we put it on top of the vegetables and the spices and simmer it with some water until it’s soft for about 15 minutes. Every now and then, I stir the stew to mix the cabbage slices with the vegetables and if the water evaporates, then I add a little bit more.
5. When the cabbage and the vegetables get soft after about a quarter of an hour, I add the rice to the pot along with a cup of water and cook for 20 more minutes. I’m using short-grain rice for this cabbage and rice stew like arborio rice. If you don’t want to use rice, you could replace it with coarse bulgur wheat.
6. While the rice is in the pot and being cooked, I like to stay close and stir it every now and then. You need to stay on top of it in case you need to add more water as the rice will absorb all the liquid in the pot.
7. When the rice is almost cooked, I add the chopped fresh dill and the lemon juice and give it a stir to mix it all up, and leave it to cook until the rice and the vegetables are cooked. I add the juice of a big lemon but you can adjust it to your preferences.

Notes

• You could substitute the fresh dill with parsley.
• Instead of water, you could add vegetable broth for some more flavor.

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Serving suggestions

We usually have this cabbage and rice stew as a main with some nice crispy bread on the side and some cheese if you are not vegan or having it during lent. You could also drizzle a bit of olive oil and lemon juice on the plate after you serve. Lahanorizo is one of those foods that it’s better served hot as the longer it sits in the pot, the thicker it will get since the rice will continue absorbing the water from the stew.

Storage

If you have any leftovers of cabbage and rice stew, you could store it in the fridge for up to 2-3 days. Just warm it up in the microwave or in a small pan for a couple of minutes and serve. I don’t recommend freezing it as the rice doesn’t taste good when defrosted. I find that it kind of becomes soggy and loses a lot of its taste.

Nutrition Info (per serving)

Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Cholesterol: 0mg | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Fiber: 7g | Sodium: 130mg | Potassium: 490mg | Sugar: 8g

I am not a nutritionist. The nutrition information has been calculated using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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