Cabbage Rice (Greek Lahanorizo)

Freaky weather calls for simple and soothing recipes. This one was told to me by a mother of an ex student of mine. That woman could cook excellently – I had tasted her bundt cakes and pies-  and I often resorted to her for new ideas. So here is this greek traditional lemony and sticky rice.


WHAT YOU NEED (for 4 servings):

  • half a cabbage, chopped and washed
  • 3 carrots, peeled, washed and shredded
  • 2 spring onions, washed and chopped
  • 1 large (or 2 small) onions, chopped
  • 1 garlic clove, mashed
  • 1/2 bunch dill, washed and chopped
  • 1 cup olive oil
  • 450 gr rice
  • 1/2 cup white wine (optional)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • juice of two lemons


Prepare all your vegetables and set them side. Pour the olive oil in a large wok, pot or pan and turn on the heat to medium. Add the onions and spring onions. Let them cook for 3′.

cabbage rice.jpg

Add the rice and stir for 2′.

Pour the white wine if you want it and stir some more waiting for the alcohol to evaporate.

Add the cabbage, carrots, garlic,dill, salt and pepper and stir carefully and slowly for 4′-5′.

cabbage rice1.jpg

Add 1 1/2 glass of water and let it cook for about 30′ (or until the rice is done), stirring occasionally, making sure the rice doeasn’t stick to the bottom.


When it’s ready, and there is no excess water, turn it off and add the lemon juice.



Enjoy with a glass of white wine!


Evgenia ♥♥





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