Lahanorizo is a traditional lemon & white cabbage rice that originates in Greece. The original recipe uses a lot of oil and garlic, so I adapted this version to a more delicate flavor that better suits our taste buds.
Nevertheless, lahanorizo is a tasty and fresh recipe that will make you appreciate cabbage also in summer, as the lemon and pepper well counterbalance its sweetness.
One of the ingredients that make this recipe so amazing is fresh dill: it gives cabbage a fresh and enjoyable taste. If you also have fresh thyme (I used dried), you will further enhance its flavor!
Finally, I used basmati rice instead of regular white rice, as basmati cooks much quicker and is lighter.
- 1 small or medium sized white cabbage head
- 1 white onion
- 1 garlic clove
- 2 tablespoons olive oil
- 1/2 cup fresh dill
- Handful thyme
- Juice of 1 lemon
- Pinch of pepper
- 1 teaspoon vegetable powder
- Pinch of garlic salt
- 1/2 cup basmati rice
Rinse the cabbage and eliminate the outer leaves. Slice it entirely and set aside. Chop the onion and slice the garlic clove. Pick the dill leaves. In a large skillet with a fitting lid, pour the olive oil and heat to low. Add the onion and garlic and fry until soft. Add the dill (set aside a few leaves to decorate) and the spices. Let the onion absorb the flavors for 1 minute.
Add the cabbage to the skillet, heat to medium. Cover with the lid for five minutes, then take the lid off and stir the cabbage to cook it evenly. Let cook for 15 minutes, then add the rice and cover with water. Add the vegetable powder, adjust with salt and pepper. Let cook until the water is completely absorbed.
Take off the heat and allow to cool for 5 minutes. Before serving, sprinkle with lemon juice. Serve hot or warm. You can decorate with a few fresh dill leaves and a pinch of pepper.