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.
Notes
Nutrition
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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.
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 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!
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 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.
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 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!
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 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!
This is delicious! I used the leftovers to make arancini, which were very tasty.
Hi Lucy, sounds amazing! thanks for trying the recipe!
Great recipe! I went lower carb/higher protein by using Banza chickpea rice. Also, didn’t have tomato paste so used sundried tomato pesto.
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!