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Cabbage rice, lahanórizo

Course: Main Course
Cuisine: Greek


  • 1 medium cabbage
  • 2 carrots
  • 1 yellow onion chopped
  • 100 gr long-grain rice
  • ml olive oil
  • 1 tbsp tomato paste
  • 1 heaped teaspoon of paprika
  • 1 lemon for its juice
  • 3-4 sprigs of freshly chopped parsley
  • Salt and pepper to taste
  • 800 ml water


  • 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.