Lahanorizo Greek Cabbage Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
1 medium carrot, diced
04 -
1 medium leek, sliced (white and light green parts only)
05 -
2 large garlic cloves, minced
06 -
1 tablespoon tomato paste
07 -
1 medium cabbage, sliced (approximately 500 g)
08 -
225 g round grain rice
09 -
1 litre vegetable stock
10 -
A handful fresh dill, roughly chopped
11 -
Juice of 1 lemon
12 -
Salt to taste
13 -
Black pepper to taste
# Instructions:
01 -
Heat olive oil in a Dutch oven or large stockpot over medium heat. Add the onion, carrot, and leek, and cook for 5–6 minutes until softened.
02 -
Add minced garlic to the pot and cook for 1–2 minutes until fragrant. Stir in the tomato paste and cook for 1 additional minute, stirring occasionally.
03 -
Add sliced cabbage to the pot, season generously with salt, and sauté for 8–10 minutes until reduced in volume and tender.
04 -
Stir in the rice and pour in the vegetable stock. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes or until the rice is tender. Add extra stock if necessary to maintain a moist consistency.
05 -
Stir in the chopped dill and lemon juice. Adjust seasoning with salt and pepper as desired. Serve immediately, garnished with lemon wedges and a drizzle of olive oil if preferred.
# Notes:
01 -
For a richer flavour, let the dish rest covered for 10 minutes before serving to allow the rice to absorb additional flavours.