Peel off the first layer of leaves of your cabbage and chop roughly (don’t shred thinly).
In a heavy bottomed pot, heat up the olive oil and add in the onion and cook until translucent (about 7-8 min).
Follow with the shredded cabbage, the chopped carrots, the salt and pepper to help the cabbage wilt.
Toss the cabbage around, making sure it is well oiled. If the liquids in the pot are running dry, add a bit more olive oil. Let the cabbage wilt, it will loose almost half its size.
Add in the rice and sauté.
Next comes the tomato paste, followed by the paprika ( I used a spicy one). Pour in the water, best when it comes lukewarm from a kettle and let it come to the boil.
Lower the heat and let it simmer with the lid on until the rice is cooked and the sauce has set. It shouldn’t take longer than 25-30 minutes.
Lahanorizo is best finished with raw extra virgin olive oil, lemon juice and a bit of fresh parsley.