Recipe
1. 1 kg. of cabbage cut in small strips
2. 70 ml of olive oil
3. 1 dry onion cut in cubes
4. 3-4 cloves of garlic
5. 2 vegetable cubes (optional)
6. some wine (optional)
7. 2 medium tomatoes (approx. 400 gr – grated)
8. 150 gr of tomato sauce
9. 100 gr. of rice for risotto
10. 750 ml of water
11. dill
12. juice from 1 lemon
13. salt – pepper
Boil at medium heat for 45 min with the cabbage inside, and after adding the rice, for another 30 min.
Procedure
This is a very easy dish to make. The vegetable cubes and the wine are optional. They do not exist in the traditional recipe. However, I use them to add extra flavor and acidity to the dish. The dill and the juice from the lemon are put 5 min before the end of the procedure so that these ingredients do not lose their valuable nutrients due to prolonged boiling.
The cabbage and the rice have different preparation times. The cabbage needs approx. one hour to get done and the rice approx. 25 min. This is the reason why the cabbage is put first until it softens (for 45 min) and then follows the rice. Depending on how big are the pieces you have cut your cabbage, the preparation time may increase.
Finally, this dish must have moisture inside, but not too much. This is not a soup. The moisture is needed for the rice. As the dish cools down, the rice absorbs moisture and swells.
Description
Lahanorizo is a traditional greek dish made with vegetables and rice. Other similar dishes are spanakorizo (spinach with rice) and prasorizo (leeks with rice).
Start with olive oil onion cut in cubes and cloves of garlic wait until they soften vegetable cubes some wine – wait until the alcohol evaporates tomato sauce grated tomatoes cabbage cut into pieces fresh water to expedite the boiling process leave for 45 min for the cabbage to soften some salt and pepper rice leave for another 25 min for the rice to get done 5 min before the end of the process add dill and lemon juice Thanks for watching!