Greek cuisine is known for its ability to create incredibly delicious dishes from simple ingredients. Even vegetables you dislike can become favorites when seasoned the Greek way. This traditional Greek cabbage and rice dish is a good example of how humble ingredients can result in a full-bodied and comforting home-cooked meal. The recipe combines Savoy cabbage, rice, olive oil, and aromatic spices.

Ingredients:

1 medium savoy cabbage (approx. 700 g)

1.2 dl Memmas extra virgin olive oil from Knossos

1 large white diced

1 medium carrot, sliced

1 celery stalk, sliced

salt

2 cloves garlic, minced

3 tbsp tomato paste

1 tsp sweet paprika (e.g., Spanish)

2 bearing leaves

2 dl medium-grain rice (e.g., Arborio or Carnaroli)

black pepper

juice of 1 lemon

about 1 dl chopped parsley

about 100 g crumbled feta cheese

Help:

Remove the outer leaves of the cabbage. Halve the cabbage, remove the core, and cut into strips about 1 cm wide.

Heat the virgin olive oil in a wide, covered pot over medium heat. Add the onion and sauté for about 10 minutes, until it's softened. Stir in the carrot and celery, season with salt, and cover. Cook for about 5 more minutes. Stir in the garlic and tomato paste, mix well, and cook for another minute. Add the paprika, if using.

Add the shredded cabbage, bay leaves, and about 2.5 dl of water to the pot. The cabbage will look like a lot, but it will cook down as it softens. Sprinkle with salt, cover with a lid, and reduce the heat to medium-low. Cook for 20–25 minutes, stirring occasionally to prevent sticking. If the pot looks dry, add about 1 dl of water. Once the cabbage has softened, continue cooking for another 10 minutes, if necessary, until it is completely tender.
Meanwhile, boil about 1 liter of water in a separate pot or kettle.

After 20–25 minutes, the cabbage should be softened and wilted. If it's still quite firm, continue cooking for about 10 minutes. Add the rice and season generously with salt and black pepper. Pour in about 8.5 dl of boiling water. Stir and taste the broth: it should be clearly salty at this stage.

Cover the pot and cook over low heat for about 15 minutes, until the rice is cooked. Open the lid and check the amount of liquid. If you prefer a slightly soupier dish, add about 1 dl of boiling water. Stir and immediately remove the pot from the heat. Let it rest covered for about 10 minutes.

Stir in the lemon juice, taste, and adjust seasonings if necessary. Sprinkle with crumbled feta cheese, freshly ground black pepper, and chopped parsley.

Lahanorizo will keep in the refrigerator for up to four days. The flavors develop as it stores, and you can also eat it cold.