Cheesy Greek Cabbage Rice (Easy Lahanorizo)
Servings: 4 to 6 people
- 1 small green cabbage 1½ pounds / 680 g (cut into strips)
- 1 cup (200 g) 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 (1.5 L) vegetable broth or more to taste
- 1 lemon zest and juice
- 2 tablespoons fresh dill or parsley
- 1 cup (200 g) Swiss cheese Emmentaler or Gruyere - cut into dice
- ⅓ cup (30 g) grated parmesan
- 1 teaspoon salt + black pepper to taste
- 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.
- 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.
- 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.
- 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.
- 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.
Substitutions
- Green Cabbage –> Savoy cabbage (for a softer texture).
- Risotto Rice –> Arborio or Carnaroli. (Avoid Basmati or Jasmine).
- Leek –> Shallots or simply increase the amount of onion.
- Vegetable Broth –> Water (just add extra salt and herbs).
- Fresh Dill –> Fresh parsley or fresh mint.
- Swiss Cheese –> Gruyere cheese or Emmentaler.
- Parmesan –> Pecorino Romano.
- Dice, don’t grate: Cut the Swiss cheese or Gruyere into small cubes to get those irresistible chewy pockets of cheese. If you grate it, it disappears into the sauce!
- Trust the volume: It might look like too much cabbage at first, but don't worry—it shrinks down significantly as it cooks.
- Watch the texture: Aim for silky cabbage and tender rice. It should be easy to chew and digest, but not mushy.
- Don’t skip the lemon: The acidity is essential to cut through the richness of the cheese and "wake up" the sweet cabbage.
- Let it rest: Let the pot sit off the heat for 2–3 minutes before serving. This allows the sauce to thicken and the flavors to settle.
- Store leftovers in an airtight container in the fridge for up to 3 days, but I don't recommend freezing this dish as the creamy rice texture tends to get grainy when thawed.
