The Classic Cabbage and Rice Bowl (Lahanorizo) – Perfect for Lent!

If you think cabbage is just for coleslaw or that rice is best left to the risotto experts, allow me to introduce you to your new favourite dish: Cabbage and Rice Bowl, aka Lahanorizo. Yes, I know cabbage and rice don’t exactly scream excitement. But trust me, once you taste this, you’ll wonder why you haven’t been making it on repeat.

This humble, one-pot wonder is a Greek classic, naturally vegan, and absolutely perfect for Lent (or, you know, those nights when you stare into your fridge and wonder what magic you can work with that sad-looking cabbage). It’s hearty, comforting, and packed with flavour, proving once and for all that simplicity reigns supreme.

This recipe is inspired by The Greek Vegan, a wonderful resource for authentic plant-based Greek recipes.

For more fasting recipes, check out my 40 Days Fasting Page here!

Why You’ll Love This Dish

✅ Super Simple – One pot, minimal ingredients, zero stress. My kind of cooking.
✅ Budget-Friendly – Cabbage is cheap. Rice is cheap. Olive oil is… well, let’s not talk about that.
✅ Absolutely Delicious – Sweet, tender cabbage meets fluffy rice in a garlicky, herby embrace. You won’t even miss the meat!
✅ Lenten & Vegan-Friendly – No dairy, no meat, just pure plant-based goodness.

Ingredients You’ll Need

• 1 medium head of cabbage (chopped)
• 1/2 cup olive oil
• 1/2 cup chopped onions
• Garlic ( I used 1 teaspoon but feel free to go heavier or omit altogether)
• 1/4 cup chopped fresh dill
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 cup rice (medium-grain works best)
• 2 1/2 cups vegetable broth

How to Make the Best Cabbage and Rice Bowl

Step 1: Prep Your Cabbage

Peel off and discard the outer leaves. Core, chop, and set aside.

Step 2: Sauté the Flavour Base

Heat olive oil in a medium saucepan over low heat. Add the onions and garlic, and let them cook until soft and golden. That intoxicating smell? That’s your cue that good things are happening.

Step 3: Cook Down the Cabbage

Add your herbs, salt, and pepper, stirring everything together. Toss in the chopped cabbage, turn the heat to low, and cook uncovered for about 15 minutes. Stir every five minutes, bringing the bottom layers to the top so everything cooks evenly. Watch in amazement as your giant pile of cabbage wilts down like magic.

Step 4: Rice Time!

Add the rice, stir to combine, and pour in the water or broth. Cover the pot, raise the heat slightly, and let it all simmer for 20-25 minutes until the rice is tender and fluffy.

Step 5: Let It Rest

Remove the pan from the heat and let it sit, covered, for about 10 minutes. Patience, my friend; it’s worth it.

Pro Tips for the Best Lahanorizo

Low and Slow Wins the Race – Cooking the cabbage gently brings out its natural sweetness. No rushing!
Don’t Skimp on the Herbs – Fresh dill and oregano take this from “meh” to “MORE, PLEASE.”
Leftovers? Even Better. – The flavours deepen overnight, making this dish chef’s kiss the next day.

What to Serve with Lahanorizo

While this dish is a star on its own, it plays well with others:

• A chunk of crusty bread (to mop up every last bit, obviously)
• A dollop of Greek yoghurt (if you’re not fasting)
• A side of olives or feta (again, for non-Lenten days)

Final Thoughts

Who knew cabbage and rice could be so satisfying? (Okay, Greek grandmothers knew, but now you do too.) This Cabbage and Rice Bowl (Lahanorizo) is the perfect combination of healthy, hearty, and ridiculously easy. Whether you’re fasting, meal-prepping, or just in need of a cosy bowl of comfort, this dish has got your back.

So, grab that head of cabbage sitting in your fridge and get cooking. And if anyone dares to call it boring, just hand them a bowl and watch them eat their words, literally.

The Ultimate Cabbage and Rice Bowl (Lahanorizo) – A Hearty, Lenten Classic

This Cabbage and Rice Bowl (Lahanorizo) is a simple yet delicious Greek classic, perfect for Lent or any day you need a comforting, one-pot vegan meal. Tender cabbage, fluffy rice, and fragrant herbs come together in a dish that’s both budget-friendly and full of flavour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings: 4 people

Course: dinner, lunch

Cuisine: Greek

Ingredients Method

Ingredients

  

• 1 medium head of cabbage 5-6 cups chopped
• 1/2 cup olive oil
• 3/4 cup chopped onions
• 1 clove chopped garlic or 1 tsp of minced garlic
• 1/4 cup chopped fresh dill
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 cup rice plain white medium grain rice
• 2 1/2 cups vegetable broth

Method

 

1. Chop the cabbage – Remove the outer leaves, core, and chop it into small pieces.
2. Sauté onions and garlic – Heat olive oil in a pot over low heat. Add onions and garlic, cooking until soft and golden.
3. Cook the cabbage – Add dill, oregano, salt, and pepper. Stir well, then add the chopped cabbage. Cook uncovered on low heat for 15 minutes, stirring every 5 minutes.
4. Add rice and liquid – Stir in the rice, then pour in the vegetable broth. Cover and cook on low heat for 20-25 minutes until the rice is tender.
5. Let it rest – Remove from heat and keep covered for 10 minutes before serving.