Cheesy Greek Cabbage Rice (Easy Lahanorizo)
This cheesy Greek Cabbage Rice transforms humble ingredients into a comforting, fiber-rich dinner that the whole family will love. Inspired by the traditional Lahanorizo but tweaked with a cheesy twist, it delivers a meltingly soft texture and zesty lemon flavor in just one pot.
Ingredients
- 1 smallgreen cabbage (1½ pounds / 680 g (cut into strips))
- 1 cuprisotto rice (such as arborio or carnaroli)
- 3 tablespoonsextra virgin olive oil
- 1leek (thinly sliced)
- 1 largeonion (chopped)
- 2 clovesgarlic (grated)
- 6 cupsvegetable broth (or more to taste)
- 1lemon (zest and juice)
- 2 tablespoonsfresh dill (or parsley)
- 1 cupswiss cheese (emmentaler or gruyere - cut into dice)
- ⅓ cupgrated parmesan
- 1 teaspoonsalt (+ black pepper to taste)
Directions
- 1
Build the flavor base: Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 leek, 1 large onion, 2 cloves garlic, and a pinch of salt. Cook about 3 minutes, stirring often, until soft and fragrant.Tip: To clean a leek, slice it in half lengthwise, then rinse it well under running water to wash out any hidden grit.
- 2
Soften the cabbage: Add 1 small green cabbage (cut into strips). Stir to coat in the oil. Cook about 6 minutes, stirring occasionally, until the cabbage softens and reduces in volume.
- 3
Add rice and broth: Stir in 1 cup risotto rice, 6 cups vegetable broth, add 1 teaspoon salt and some pepper, and bring to a gentle simmer.Reduce heat to medium-low and cook about 20 minutes, stirring now and then, until the rice is almost cooked.
- 4
Make it creamy: Turn off the heat. Stir in the grated zest and juice from 1 lemon and 2 tablespoons fresh dill.Then add 1 cup Swiss cheese (diced), ⅓ cup grated parmesan and stir 1–2 minutes off the heat until the cheese softens and the mixture turns creamy.
- 5
Taste and serve: Taste and adjust seasoning or lemon. Serve with a drizzle of olive oil and cracked black pepper. Enjoy while the cheese is still melty.