Rice And Cabbage In Sauce (Lahanorizo)
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Servings
4
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Calories
468 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Rice And Cabbage In Sauce (Lahanorizo)
Description
Rice and Cabbage in Sauce (Lahanorizo) brings together shredded cabbage, onion, leeks, garlic, red pepper, carrots, and celery sautéed in olive oil with tomato, tomato paste, and herbs like thyme and parsley. The cabbage is added gradually, allowing it to wilt and reduce in volume, which concentrates its flavor and softens its texture.
The mixture is simmered in hot water or stock until the vegetables are tender. Adding long-grain rice towards the end helps create a one-pot dish where the rice cooks by absorbing the flavorful liquid. The bay leaf adds depth, and seasoning with salt and pepper enhances the savory taste.
This dish is typically served with a squeeze of fresh lemon and fresh ground black pepper, adding brightness that balances the hearty vegetables and rice. It works well as a vegetarian main or side and offers a mildly spiced, wholesome flavor profile.
Ingredients
- 1 Kg (4-5 cups) cabbage shredded
- 180 grams (1 cup) onion finely chopped
- 2 garlic minced, cloves
- 1 tick (⅔ cup) celery chopped
- 80 grams (1 cup) leek mainly the white part, chopped
- 180 grams (2 medium) carrot sliced
- 100 grams (⅔ cup) sweet red pepper finely chopped
- 400 grams (14 oz) canned tomatoes or use fresh diced tomatoes instead, diced
- 1½ teaspoon tomato paste
- 5 tablespoons olive oil + extra splash for sauteeing
- 1 bay leaf dried
- 190 grams (1 cup) long-grain rice such as Basmati
- 1 tablespoon parsley chopped, fresh
- 1½ teaspoon thyme
- 3½ cups (875 ml) water hot, or stock
- black pepper to serve with, freshly ground
- lemon to serve with
Instructions
- Heat a splash of olive oil in a cooking pot over high heat.
- Saute onion and leeks until softened.
- Add the minced garlic and cook for a minute.
- Stir in the red pepper and sliced carrots.
- Add handfuls of the shredded cabbage in batches. Season with salt. Stir well and allow the cabbage to soften and drop in volume before adding the next batch. Cook the cabbage stirring often until it wilts.
- Add the celery, bay leaf, tomatoes, tomato paste, and season with pepper. Stir well and cook for a minute.
- Pour in 2 cups of hot water (or stock) and simmer over moderate heat covered, for 15 minutes.
- Stir in the parsley, thyme, rice, olive oil, and 1½ cups more hot water or stock.
- Simmer covered for 15-20 minutes more until rice is cooked.
- Serve. Rest for 5-10 minutes uncovered, serve with freshly ground pepper, and a squeeze of lemon on top, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 247mg | 10% |
| Potassium | 1006mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 9154IU | 183% |
| Vitamin C | 145mg | 161% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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