Cheesy Greek Cabbage Rice (Lahanorizo)

Name: Cheesy Greek Cabbage Rice (Easy Lahanorizo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 small green cabbage (1½ pounds / 680 g (cut into strips)); 1 cup risotto rice (such as arborio or carnaroli); 3 tablespoons extra virgin olive oil; 1 leek (thinly sliced); 1 large onion (chopped); 2 cloves garlic (grated); 6 cups vegetable broth (or more to taste); 1 lemon (zest and juice); 2 tablespoons fresh dill (or parsley); 1 cup Swiss cheese (Emmentaler or Gruyere - cut into dice); ⅓ cup grated parmesan; 1 teaspoon salt (+ black pepper to taste)

This Greek Cabbage Rice is a creamy, one-pot recipe that turns humble cabbage into an irresistible, high-fiber meal that the whole family will love.

For more easy Greek recipes, check out our easy Greek chickpea soup, Greek bean stew with rice, Greek pasta salad, and Greek lentil soup.

Close up of creamy Greek cabbage rice with melted Swiss cheese and fresh dill.

Why This Dish Delivers Comfort, Nutrition, and Everyday Ease

This Greek Cabbage Rice, traditionally known as Lahanorizo, is the definition of healthy vegetarian comfort food. It turns a humble head of cabbage into a creamy, meltingly delicious meal that feels like a warm hug on a cold day. 🥬

While the classic Lahanorizo recipe typically uses just lemon and herbs, I took some inspiration from my childhood in Italy to make it extra comforting. My Nonna Lidia used to add diced Gruyere to her cabbage and rice dishes, making them irresistible to us kids. The cheese melts just enough to be chewy and stringy—it is a total game-changer! 🧀

This one pot cabbage and rice is not only incredible to eat, but it is also fiber-rich and supports a Mediterranean-style eating pattern. It’s one of our favorite old-fashioned cabbage recipes that are nutritious and very budget-friendly.

Louise and I make this whenever we want a cozy dinner that is satisfying without feeling heavy. 🥘

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Green Cabbage: Remove the hard core and slice it into thin strips. Savoy cabbage is a wonderful alternative if you want a softer texture.
Risotto Rice: Varieties like Arborio or Carnaroli are essential to achieve that creamy cabbage rice texture without adding cream. Do not use Basmati or Jasmine rice, as they are too dry for this style of cooking.
Extra Virgin Olive Oil: A staple we use in all our Mediterranean diet recipes for beginners. It adds healthy fats and rich flavor.
Leek & Onion: These build a sweet, aromatic base. If you can’t find leeks, simply increase the amount of onion or use shallots.
Garlic: Freshly grated is best for a punch of flavor.
Vegetable Broth: Keeps the flavor savory and rich. You can use water in a pinch, but you may need to increase the seasonings.
Lemon: You need both the zest and the juice to cut through the richness.
Fresh Dill: The traditional choice! If you aren’t a fan of dill, fresh parsley or even mint are great fresh alternatives.
Swiss, Emmentaler, or Gruyere Cheese: Cut these into small cubes rather than grating them; this keeps them chewy and stringy.
Grated Parmesan: Adds a salty, savory finish. Pecorino Romano is a great substitute.

Top down view of a skillet filled with nutritious Lahanorizo and a spoon.

How to Make Greek Cabbage Rice

Step 1 – Start the flavor base

Heat the olive oil in a large pot or Dutch oven over medium heat. While the oil heats up, prepare the leek. Cut it in half lengthwise and rinse it very well under running water to wash away any hidden sand or dirt between the layers, then chop it up. Add the chopped leek, onion, garlic, and a pinch of salt to the pot. Cook these for about 3 minutes, stirring often. You want the vegetables to get soft and smell sweet and fragrant, but not brown.

Step 1 Sautéing chopped leeks and onions in olive oil for the savory flavor base.

Step 2 – Soften the cabbage

Add the cabbage strips to the pot. Stir well so every piece is coated in the oil and mixed with the onion base. Cook this for about 6 minutes, stirring every now and then. You want the cabbage to shrink down and become tender. This method is very similar to a classic Mediterranean braised cabbage, where we take time to develop the sweetness of the vegetable before adding the liquid.

Step 2 Braised cabbage strips cooking down in a large pot with onions and garlic.

Step 3 – Add the rice and broth

Stir in the risotto rice, vegetable broth, then season with salt and plenty of black pepper. Bring the liquid to a gentle simmer, then lower the heat to medium-low. Let it cook for about 20 minutes. Stir it occasionally to make sure the rice doesn’t stick to the bottom. You are looking for the rice to be almost cooked through (al dente) and most of the liquid to be absorbed.

Step 3 Simmering risotto rice and vegetable broth with cabbage to make creamy cabbage rice.

Step 4 – Make it cheesy and creamy

Turn off the heat completely. This is the secret step! Stir in the grated lemon zest and juice and fresh dill. Then add diced Swiss cheese, grated parmesan and stir 1–2 minutes until the cheese softens and the mixture turns creamy.

The residual heat will melt the Parmesan and soften the Swiss cheese until it becomes stringy and irresistible.

Step 4 Stirring diced Swiss cheese and parmesan cheese into the cooked rice until melted and stringy.

Step 5 – Taste and serve

Taste a spoonful and add more salt or a squeeze of lemon juice if you think it needs it. We usually eat this as a main course, but it is also one of those easy vegetable side dishes for chicken or roasted fish that completes a healthy meal.

Step 5 Serving Lahanorizo right from the skillet topped with fresh dill and extra virgin olive oil.

Tips

Dice the cheese, don’t grate it: This is the most important tip! If you grate the Gruyere or Swiss cheese, it will disappear into the sauce. If you cut it into small cubes, you get little pockets of melted, chewy cheese in every bite.
Don’t panic about the volume: When you first add the cabbage, it might look like way too much for the pot. Don’t worry! If you are wondering what to cook with a head of cabbage, this is the perfect solution because the leaves shrink down significantly as they release their water.
Keep the texture soft but not mushy: You want the rice to be tender and the cabbage to be silky. This makes it one of those excellent high fiber soft food recipes that is easy to chew and digest, while still feeling substantial and satisfying.
Don’t skip the lemon: Cabbage is naturally sweet, and the cheese is rich. The lemon juice and zest are essential to “wake up” the flavors. It turns the dish from warm to bright.
Let it rest: After you mix in the cheese and herbs, let the pot sit off the heat for just 2 or 3 minutes before serving. This allows the flavors to settle and the sauce to thicken up just a little bit more.

Frequently Asked Questions

Can I use brown rice instead of white rice?

You can, but it requires more broth and about 45 minutes to cook. To keep this a quick 30 minute vegetarian dinner, I recommend using white risotto rice or par-boiling the brown rice first.

Is this similar to Spanakorizo?

Yes! It is essentially the winter version of Greek spinach rice (Spanakorizo). The cooking method is the same, but we swap the spinach for sweet, tender cabbage—and we add cheese.

Can I freeze this dish?

I do not recommend freezing rice dishes with dairy, as the texture becomes grainy and the sauce separates. However, leftovers keep well in the fridge for up to 3 days.

Do I have to use a Dutch oven?

No, you don’t need a fancy pot! Any large pot or even a large skillet works well, though a heavy-bottomed pot is best to prevent the rice from sticking or burning while it simmers.

More Greek Inspired Recipes

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Cheesy Greek Cabbage Rice (Lahanorizo)

Why This Dish Delivers Comfort, Nutrition, and Everyday Ease

Ingredients