Lachanoryzo Greek Cabbage and Rice with Tomato and Dill

Why You’ll Love This Recipe

• Comforting and budget-friendly: humble cabbage and rice turn into something rich and satisfying.
• One-pot stovetop meal with simple steps and easy cleanup.
• Soft, slightly sweet cabbage and tomato make a cozy, pilaf-like texture.
• Flexible: serve it as a main, a side, or bulk it up with beans or feta.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, 1 lb (450 g) green cabbage, 1 small bunch fresh dill, 1 lemon (optional)
• Dairy: Optional: feta for serving
• Pantry: extra-virgin olive oil, fine salt, black pepper, tomato paste, 1 can (14.5 oz / 411 g) crushed tomatoes, medium-grain white rice, vegetable broth (or water), bay leaf (optional)

Full Ingredients

Main Ingredients

• Extra-virgin olive oil: 3 tbsp
• Yellow onion: 1 medium, finely chopped (about 1 cup)
• Garlic: 2 cloves, minced
• Green cabbage: 1 lb (450 g), cored and thinly shredded (about 8 cups loosely packed)
• Fine salt: 1 tsp, plus more to taste
• Freshly ground black pepper: 1/2 tsp
• Tomato paste: 1 tbsp
• Medium-grain white rice: 1 cup (190 g), rinsed and drained
• Crushed tomatoes: 1 can (14.5 oz / 411 g)
• Hot water or vegetable broth: 2 1/2 cups (600 ml)
• Bay leaf (optional): 1
• Fresh dill: 1/4 cup (10 g) chopped, plus more for serving

Optional Finishes (Recommended)

• Fresh lemon juice: 1 tbsp, to brighten at the end
• Extra olive oil: 1–2 tsp drizzled on each bowl
• Feta: 2–3 oz (60–85 g), crumbled on top

Step-by-Step Instructions

Step 1: Prep the cabbage and rinse the rice

Core the cabbage, then slice it into very thin shreds (aim for bite-size strands so it becomes silky as it cooks). Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear, then drain well.

This quick rinse helps the grains stay tender and separate rather than turning gummy.

Step 2: Sauté the onion until sweet and soft

Set a medium-to-large heavy pot or deep sauté pan (with a lid) over medium heat. Add 3 tbsp extra-virgin olive oil and the chopped onion. Cook, stirring occasionally, for 6 minutes, until softened and lightly golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Soften the cabbage for that cozy, silky texture

Add the shredded cabbage, 1 tsp salt, and 1/2 tsp black pepper. Stir well so the cabbage is coated in oil and starts to wilt.

Cook for 8–10 minutes, stirring every minute or two. The cabbage should shrink significantly, look glossy, and soften; you may see a little moisture collect in the pot, which is perfect.

Step 4: Build the tomato base and toast the rice

Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Add the rinsed, drained rice and stir constantly for 1 minute. This quick “toast” helps the rice cook up nicely and keeps the dish tasting balanced rather than overly starchy.

Step 5: Add tomatoes and liquid, then bring to a boil

Pour in the crushed tomatoes and 2 1/2 cups (600 ml) hot water or vegetable broth. Add the bay leaf if using. Stir thoroughly, scraping the bottom of the pot to make sure nothing is sticking.

Increase heat to medium-high and bring the pot to a gentle boil, about 3–5 minutes.

Step 6: Simmer low and slow until the rice is tender

Once boiling, reduce heat to low so the mixture stays at a steady low simmer. Cover with a lid and cook for 18 minutes.

Avoid lifting the lid repeatedly; keeping the steam inside helps the rice cook evenly. If your stove runs hot and you hear aggressive bubbling, lower the heat slightly.

Step 7: Rest, fluff, and add dill

Turn off the heat and let the pot stand, covered, for 10 minutes. This resting time finishes cooking the rice gently and helps the texture turn pilaf-like rather than soupy.

Remove the bay leaf. Fluff with a fork, then stir in 1/4 cup chopped fresh dill. Taste and adjust salt and pepper. If you like a brighter finish, stir in 1 tbsp lemon juice right before serving.

Pro Tips

• Slice the cabbage thin: thin shreds melt into the rice and make the dish soft and cohesive.
• Keep the simmer low: a gentle simmer prevents scorching and gives you tender rice without breaking grains.
• Resting matters: the full 10-minute covered rest helps the pot absorb excess liquid and sets the final texture.
• Adjust thickness with a splash: if it looks dry before the rice is tender, add 2–4 tbsp hot water and continue simmering.
• Finish with fresh dill: cooking dill too long can dull its flavor; stirring it in at the end keeps it bright.

Variations

• Lemony Greek-style finish: add 2 tbsp lemon juice and 1 tsp lemon zest at the end, plus extra dill.
• Protein boost: stir in 1 1/2 cups (240 g) cooked chickpeas during the last 5 minutes of simmering.
• Oven-style crust (stovetop hack): after resting, cook uncovered over low heat for 3–5 minutes to develop a lightly toasted bottom (watch closely so it doesn’t burn).

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat in a covered saucepan over medium-low heat with 2–3 tbsp water or broth, stirring occasionally, until hot throughout (about 6–8 minutes). You can also microwave covered in 60–90 second bursts, stirring between bursts. The flavor often improves overnight, making this a great make-ahead lunch.

Nutrition (per serving)

Approximate, assuming 4 servings and using water (not broth): 330 calories, 7 g protein, 12 g fat, 52 g carbohydrates, 6 g fiber, 620 mg sodium.