Greek Cabbage Rice (Maporizo)
Another one of mom’s and grandma’s recipes that we hated as children and now love as adults. The onions and herby flavors make this dish stand out from the rest. I added some feta cheese to it at the end to make it creamier and yummier, whereas traditionally it is served on the side of the rice dish. You can make it either way and it will still be creamy from the olive oil and tomato paste.
I used savoy cabbage which has more of a wrinkly appearance. You can use red or green cabbage with this recipe too, they are totally interchangeable. Slice your cabbage into 1/2 inch thick strips. When your cooking it in the pot, make sure you cook it down and it becomes half way tender prior to introducing the rice to the pot.
I used Trader Joe’s calrose rice, which is a medium grain white rice. Any medium grain rice will work though. Don’t forget to season your dish as you go along. Taste and adjust as necessary keeping in mind that the salty feta cheese will be added at the end.
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Greek Cabbage Rice
Ingredients
- 1/3 cup olive oil
- 1 onion, diced
- 5 scallions, diced
- 3 large cloves garlic, minced
- 1/4 bunch fresh dill, chopped
- 1/4 bunch fresh parsley, chopped
- 1 tbs tomato paste
- 1/4 tsp chili pepper flakes (optional)
- 1/2 large savoy cabbage, sliced 1/2" thin
- 2 cups low sodium vegetable broth (or chicken broth)
- salt and pepper to taste
- 1/2 cup medium grain rice, rinsed
- 2 cups water
- 4 oz feta cheese, crumbled
Instructions
- In a large pot, heat up your olive oil and then sauté the onions, scallions and garlic until translucent, 3 minutes. Mix in the herbs for 30 seconds. Add in the tomato paste and chili pepper flakes and toss all to coat.
- Transfer your cabbage to the pot, season with salt and pepper to taste and pour in the broth. Carefully mix everything together. Bring to a boil and lower heat to simmer and cover the pot. Cook this for 10 minutes, stirring occasionally or until cabbage is almost tender.
- Next, add in the rice and 2 cups water and mix to combine. Bring to a boil, lower heat to simmer and cover pot again. Cook until rice is done, stirring occasionally – should take about 15 minutes.
- Remove from heat and stir in the crumbled feta. Taste and adjust seasonings if necessary.
Delicious – found this recipe on tiktok! Thank you!
Hello Edith!
SO happy you enjoyed this dish! And thank you so much for taking the time to comment and rate it! Happy holidays!
I stumbled across the video for this on Tiktok and knew I had to try it! I had to make a couple edits because of what I did or didn’t have on hand, but it still turned out super good, so I’m keeping this recipe around for sure. Thank you!!
Hi Liz! Thank you for taking the time to rate and comment on this dish! I’m so happy you found the video and enjoyed the recipe!
I made this tonight for the first time and my husband and I LOVED it! I’m a huge fan of Mediterranean dishes so I’m so glad I found this to add to my roster! I originally saw your video for it on Tik Tok 🙂
Hi Lauren,
I’m very happy you and the hubs liked it, and this is an ideal mediterranean dish for sure! Also, I appreciate you taking the time to rate and comment on our site!
Happy Holidays!
Hi Stella! I am eager to make this recipe for a potluck this week. What do you think of adding chicken to this recipe for a heartier “main” dish? Would the chicken throw off the texture of the dish? And on that note, do you have a recipe recommendation for an easy chicken addition?
Thank you!
SO satisfying! I’ve never enjoyed cabbage until trying this recipe and now I’m sending to all my friends. Thanks for sharing and for your awesome TikTok account that brought me here.
Hi Melissa, I have to agree with you! I’m no big fan of cabbage either! But this dish is one of my favorites. I’m SO happy you enjoyed too and I thank you for taking the time to comment and rate on the site! Happy holidays!
This is delicious! I added some lemon to it, and it gave it a beautiful bright flavor. Looking forward to trying your other recipes!
Hi Jenna! I’m so making it with lemon next time! Perfect together – thank you! I also appreciate you taking your time to comment and rate the recipe! Happy holidays!
Amazing!!! I am so glad I found your site. I took a previous commenter’s recommendation and added a little lemon juice. So good. 🙂
Hi Bailee! Thanks, I’m also happy you liked the dish and the addition of the lemon. Cheers!
Super tasty! I only added 1 cup water with the rice since the cabbage seemed pretty brothy and that worked well. I served with chicken meatballs and tzatziki. Pretty simple and inexpensive weeknight meal!
Hi Josie, That’s awesome you loved the dish! Thanks so much for the comment and rating! Cheers!
Hi, TikTok follower here! I really want to make this recipe, but can only find dried dill at the store. Have you ever made it that way before? If so, what would be the amount to use since it’s dried? Love your content!!
Hi Karlie! you can definitely use dried dill just decrease it significantly. Probably add 1/2 tsp to 1 tsp. Start with 1/2 tsp and taste and then add more if you like. I hope you like the dish! Cheers!!
Making this tonight Thank you it looks delicious, we can’t wait to try it 🙂 x
Hi Rosemary! hope you enjoyed the rice dish!! Thanks for rating it !
Absolutely delicious recipe, the whole family loved it!! Will make again and again!!
Hey Kara! Glad the whole family like it! Thank you for taking the time to rate and support the site!
Hello! This is the first time I’m introduced to you blog. I do have a request. It would be very helpful if you would put measurements in either cups or weights. Asking for a quarter of a bunch of dill and a quarter of a bunch of parsley and half a head of savoy cabbage is variable. Sometimes I find larger and smaller bunches of herbs. And certainly cabbages can vary in size. Looks like an amazing recipe and I’ll give it a go, but I would like to make it as you intend it to be made.
Hi there, I really want to use brown rice in this but am afraid the cooking time would ruin the cabbage. Your thoughts?
Delicious, recipe makes loads? Can it be frozen…
Oh this is going on the menu this week. Have you tried it with minute rice? Not sure if I would need to decrease the liquid if so?
Would this be considered low carb subbing riced cauliflower for rice?
Hi Libby, Yes, thats a great sub for a low carb meal!
This recipe worked so well and was delicious. I have been looking for more cabbage recipes as my husband keeps bringing them home from his vegetable garden! Anything with feta is a bonus.
Hi Zita, I heard that! I love cabbage and am planning on sharing more recipes soon!
Great recipe! Reminds me of the cabbage rolls (casserole) I make but with the Dill and Feta, Greek instead of Polish.
Hi Wendy! Sounds delicious! My mom has a great recipe for cabbage rolls I need to share with everyone! Glad you liked this simple dish though!
Please share the recipe for your cabbage rolls if you can. That sounds awesome!!!
Found this on your Instagram Paige.
It’s absolutely delish! And so easy.
My family loved it.
Hi Lon, Yay! happy you found us and you guys enjoyed the cabbage dish! Thanks for the rating as well!
Have you used whole grain brown rice before?
Hi Heather, I beleive you can use brown rice, but it will take twice the time to cook and probably require twice the liquid too. I have not tried it personally though so ….
Can I use a different rice and should I adjust the water if so?
Hi Courtney, yes it should work as long as you adjust liquid and cook time!
I cant find savoy cabbage…can I use Napa?
Yes should work with Napa!
I loved this side dish and could have added a little more dill, didn’t have any fresh, so I played it too safe. Also the lemon is a must. But the rice was a hit. Great recipe
Hi Mary! Glad it worked for you!And yes, the lemon is a necessity!
This recipe was insanely delicious!!! I added chickpeas for some protein because I was using it as a main, as well as lemon juice at the end for a hit of acidity and brightness, both of which I highly recommend! Served with a salad and some crusty bread and it was the perfect meal. Will be thinking about this dish for a while and already can’t wait to make again!
OMG! I just posted my comments and they’re almost exactly the same as yours (I swear, I wasn’t copying)
Clearly we’re both geniuses ( :
This was delicious! I was surprised at just how amazing it was. Like another commenter I also only added one cup of water with the rice as it was quite brothy. I used medium grain rice as per the recipe (which gave it a lovely risotto-like consistency) but I just saw in your notes that you used basmati, which is long grain, so I might try that next time too, just for fun! But definitely another winner, Stella!
I made this as a side dish to Toulouse sausages. I absolutely LOVE this recipe and will most definitely make it again. I used Savoy cabbage and found it to have a peppery scent to it. I had never used it, but definitely found a new favourite vegetable. Thank you for all of your amazing recipes and continue your great work.
I’m obsessed with this dish!!! Perfect for meal prep too 🙂
I loved this! Have eaten it three days on the bounce…..
Love this! I have had about 12 of your recipes!! I am hooked and so healthy!
Hi Kristin, thanks so much for trying out the dishes and the kind review!!
Tasty but too much liquid perhaps? I only added 1 cup at the rice stage and still had to cook for longer with lid off to reduce liquid at the end.
Hi Alexis, Sorry there was an issue with too much liquid..
Just finished making this. It’s SO delish!
I reduced the water by a cup (so, 2 c. broth, 1 c. water)
and it was the perfect balance of creaminess without being too brothy.
I also added a can of drained chickpeas for some extra protein, and a squeeze of lemon at the end.
*Next time, I may keep the liquids the same and add 1/4 c. rice.
Thanks, Stella ( :
I made this today and it turned out great! Served a big scoop of it in a bowl topped with ground turkey for protein. I used the two cups of broth and two cups of water as the recipe is written, and it did seem like quite a lot of liquid at first. I let it simmer for a while until thickened and then when I added the feta, it kind of melted in and became very creamy, similar to risotto. Next time, I may try less water. I may have used too much cabbage, but I’d call this more of cabbage dish with rice rather than a rice dish with cabbage.
Hi Shannon, Glad you ended up liking it and thank you for sharing with everyone your feedback on the dish!
I love that since I’ve started following you I always have ingredients on hand for any of your recipes. Searched cabbage today, pulled this up, and doubled the recipe! So good! My daughter asked to sub orzo and we added ground beef at the end. It was delicious!
Great recipe! I went lower carb/higher protein by using Banza chickpea rice. Also, didn’t have tomato paste so used sundried tomato pesto.
This is delicious! I used the leftovers to make arancini, which were very tasty.
Hi Lucy, sounds amazing! thanks for trying the recipe!
I following you on Instagram. My husband and I really enjoy your dishes. I will be making this one tonight!
Hi Susan and thanks so much for following along!
I hope you guys enjoyed the cabbage dish! Thanks for trying it!
I used a cut-up Roma tomato (didn’t have paste), cilantro instead of parsley and mixed the feta in at the end to trick my 5-year old. He asked for seconds!
HI Jennifer, thats awesome! Glad your boy liked the dish espceially!
I followed the directions and added the half cup of rice and the 2 cups of water. As with other people who commented there was way too much liquid left at the end of cooking. Next time I’d add 1 cup of water and maybe a cup of rice. Having said this the dish was delicious and works very well with the feta cheese. I’ve just discovered your site and look forward to try other recipes.
Hi Martin, thanks for trying the recipe out and I apologize for any part of the recipe that you didn’t enjoy.
But I hope you do enjoy other recipes! Cheers!
Oh my gosh. I don’t love cabbage and I’m not a review leaver, but this was so delicious. Very easy even for cooking challenged people like myself. This will be in the regular rotation! Most of my favorite recipes have come from your website.
Hi Tara, that’s the best compliment and thank you for trying this recipe and the others! <3
I would make this again! Its subtle but yummy. In line with the other comments, I recommend doubling the rice to one cup and reducing the water you put in.
This is so amazingly delicious. I added a cup of rice vs 1/2 cup and it was perfect.
HI Hanna, so glad you enjoyed the dish! And thanks for sharing your feedback!
I started watching your vids on my FB feed. Your recipes are easy, incredible to experience the process, and delicious.
Thank you for dedicating yourself to this endeavor.
Love Your Life!
Marek )
Thank you Merek for the sweet message! Cheers!
So tasty! I made a few adjustments for a quick weeknight meal, namely using packaged coleslaw greens instead of cutting up cabbage. Because it’s a finer shred, it cooked a lot more quickly and I could eliminate the separate cooking step before adding the rice. I added chopped Kalamata olives and more parsley at the end. Definitely a keeper.
i make this all the time but in greece we call it lachanorizo, we use onions leeks dill and arborio rice mainly but you can add other ingredients! i have also made it with broccoli greens, takes the flevour to another level!
Hi Susan! This is the way my yiayoula and mom taught me how to make it, and yes, it is also called lachanorizo, but we also call it maporizo.