Description
Lahanorizo is a comforting Greek dish featuring tender cabbage and aromatic rice simmered in vegetable stock, enhanced with fresh dill and a hint of lemon juice for a bright finish.
Ingredients
Units
Scale
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 medium leek, sliced (white and light green parts only)
- 2 large garlic cloves
- 1 tablespoon tomato paste
- 1 medium cabbage, sliced (about 500 g / 1 lb)
- 225 g (1/2 lb) round grain rice
- 1 litre ( 4 cups) vegetable stock
- A handful fresh dill, roughly chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Step 1: Heat the oil in a Dutch oven or large stockpot, add the onion, carrot and leek and cook for 5-6 minutes over medium heat until softened.
- Step 2: Add the garlic and continue to cook for 1-2 minutes until fragrant. Next, stir in the tomato paste and cook for another minute, stirring occasionally.
- Step 3: Add the sliced cabbage to the pot, salt it generously, and saute for 8-10 minutes until reduced in size and softened.
- Step 4: Stir in the rice and stock and bring to a boil. Next, lower the heat and simmer for 15-20 minutes or until the rice is cooked to your likening. Add some extra stock if it starts to look too dry.
- Step 5: Stir in the fresh dill and lemon juice, adjust the seasoning and serve immediately with lemon wedges and drizzled with some extra olive oil if you like.
