Lahanorizo, Greek cabbage and rice recipe

A one pot meal of cabbage and rice simply flavoured with leeks, onions and dill for a hearty, rustic dish.

📝 Ingredients

• 1/3 cup olive oil, plus more for drizzling
• 1/2 medium yellow onion, diced
• 1 leek, white part only, sliced lengthwise then cut horizontally into half moon shapes
• 1 garlic clove, cut into slices
• 3/4 cup medium or round grain rice, rinsed (see notes)
• 1 medium head of green cabbage (cut into chunks)
• 4 cups water
• 1/4 cup fresh dill, plus additional for sprinkling
• 1 juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions sliced, both white and green parts

👨‍🍳 Instructions

1. 1Heat the oil in a large pot and saute the yellow onion and the leek until soft, about 3 - 5 minutes. Add in the garlic and cook, stirring regularly, for an additional 5 minutes.
2. 2Next add the cabbage to the pot and cook for 5 - 10 minutes until the cabbage is soft and slightly caramelized, stirring often. Add in the rice and the water and cook, covered over medium heat for 30 minutes or until the rice and cabbage are cooked. Stir often so the rice doesn't stick to the bottom of the pot. If you find it drying up too much, add in some boiling water.
3. 3Add the dill and cook for an additional 3-5 minutes keeping the lid on. Add the lemon juice and season with salt and pepper. Mix in the sliced green onions and serve.