Greek Cabbage Rice – Lahanorizo

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BM # 76: Week 3, Day 1
Theme : Greek recipes
Recipe:  Lahanaorizo, Greek Cabbage and rice

Even when I am not blogging much, I do keep taking pictures of what I cook and as a result, I have a stocked up Draft folder. And yet, this morning that I was running around the kitchen, trying to prepare a recipe that fits this week’s Blogging Marathon theme – Greek Recipes. I haven’t been cooking Greek food during my blogging breaks, which is a shame. Not because my Drafts folder is of no use here, this recipe was so good that I was wondering why I have never given Greek food a try.

The Greek style cabbage and rice has a whole (small one, though) cabbage in it, so your veggie requirements are met. A bowl of yogurt is perfect as a side dish. The rice was so delicious that I keep sampling it through out the day. The spice level is a lot less than what we eat normally, so that’s one thing I will alter the next time I make it.

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The recipe is very slightly adapted from The Kitchen Chronicles. The only thing I changed is the quantity of olive oil. All the recipes online, including this one, had a lot more oil in the recipe. I couldn’t bring myself to use anymore than 1/4 cup oil. That itself is a lot more than what I usually use.

Read on for the recipe and pictorial and check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

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Ingredients:

  • 1 big onion, chopped fine
  • 4-5 stalks of celery, chopped into small pieces
  • 1 small cabbage, shredded using a food processor
  • 1.5 cup Basmati rice
  • 4 medium tomatoes, pureed to get 2 cups
  • 1 cup water
  • 3 green chillies, optional
  • 1 teaspoon cayenne pepper
  • salt and pepper
  • 1/4 cup olive oil

Method:

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Heat 1/4 cup oil in a thick pot. I have used Instant Pot here so this portion was done in ‘Saute’ mode. Once the oil is hot, add one chopped red onion and 4-5 chopped celery stalks. Stir in between and let it cook until the onion turns pink.

Now, add one finely chopped small cabbage, it was about 4 cups. I used food processor to shred the cabbage. Mix that in well. Add 1.5 cup of washed rice (I used basmati) and mix it in.

Puree 4 big tomatoes along with 3 green chilies(optional) if you want some spice. The tomato puree should add upto 2 cups. Add the pureed tomatoes, salt, pepper, 1 cup of water and 1 teaspoon of cayenne pepper to the pot. Mix well and change mode to Manual. Cover and set time for 3 minutes. If you are not using Instant Pot, cover the pot and cook until the rice absorbs all the water. Let the pressure release naturally. Serve hot with yogurt on the side.

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10 thoughts on “Greek Cabbage Rice – Lahanorizo

  1. gayathriraani says:

    That looks like a delicious filling meal. I haven’t tried pairing rice and cabbage till now and now it is in my to do list..

    Like

  2. Srivalli Jetti says:

    That looks so inviting Rajani..I too felt that greek cuisine is much like our own, while I was reading on it…I had to drop off few recipes as most call for celery which is not so easily available here..and I didn’t want to substitute..:)…

    Like

  3. Rafeeda - The Big Sweet Tooth says:

    Same like you, while browsing through Greek recipes for the marathon, I was really wondering why I never tried their cuisine, especially since it feels so much like the Middle Eastern cuisine! The cabbage rice looks like a must try for those lazy lunches… lovely color…

    Like

  4. Priya Srinivasan says:

    Ahh me too had the same thought why the heck I didn’t try any Greek food before! Now with many of us did the theme I have a good selection of Greek food to try !! Rice looks delicious and I agree with you on the spice level!

    Like

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