Greek cabbage rice (lahanorizo)
A thrifty Greek one-pot of cabbage and rice simmered in tomato and olive oil with lots of dill, humble, cozy and ready for lemon and feta.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.75 a serving
- 350 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ½ head green cabbage, cored and chopped
- 1 cup long-grain white rice
- 1 cup crushed tomatoes
- 2½ cups vegetable broth
- ¼ cup fresh dill, chopped
- 1 lemon, cut into wedges
- ½ cup feta cheese, crumbled (optional)
From your pantry
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
Each serving has about 350 calories, 7 g protein, 57 g carbs and 11 g fat, and costs about $1.75 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No crushed tomatoes? Diced tomatoes work.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring now and then, 5 minutes, until soft.
Medium heatTimer: 5 min
Stir in the garlic and paprika for 30 seconds, then the tomato paste for 1 minute.
Medium heat
Add the cabbage a few handfuls at a time and cook, stirring, 8 minutes, until it down by half.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 8 min
Dolly’s tip: It looks like far too much cabbage at first. It cooks down to about a third.Stir in the rice, crushed tomatoes, broth and salt and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and 20 minutes, stirring once, until the rice is tender and it’s still a little saucy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 20 min
Take the pot off the heat, stir in the dill and pepper, and leave it covered 5 minutes.
Timer: 5 min
Serve with lemon wedges to squeeze over, feta and an extra of olive oil.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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