Cheesy Greek Cabbage Rice

Cheesy Greek Cabbage Rice is rich and savory comfort food with Mediterranean flair This nourishing one pot meal features tender cabbage melting into creamy risotto rice and gets a golden finish from Swiss cheese plus a bright herbal lift from lemon and dill

When I first tried this I worried my kids would balk at all that cabbage but the cheese has a way of making everyone dig in for more

Ingredients

• Green cabbage: for body and a mellow sweet flavor Choose a head that feels dense and fresh with crisp leaves
• Risotto rice: like arborio or carnaroli for creaminess Look for short grain white rice with plump grains
• Extra virgin olive oil: for richness Fragrant and peppery oil makes the flavor shine
• Leek: for gentle sweetness and depth Wash well to remove hidden grit
• Onion: for savory aroma and baseline flavor Pick a firm dry onion
• Garlic: for punch
• Vegetable broth: to build up savory taste Use a flavorful broth store bought or homemade
• Lemon zest and juice: to add brightness and balance all the richness Choose a lemon that feels heavy for its size
• Fresh dill or parsley: for herbal lift Dill brings a classic Greek note
• Swiss cheese: like Emmentaler or Gruyere diced for meltiness Use real blocks and cube it yourself for the best results
• Grated parmesan: for sharpness Buy a wedge and grate fresh
• Salt and black pepper: to bring it all together Use freshly ground pepper for the best aroma

Instructions

Build the flavor base:

Warm extra virgin olive oil in a large Dutch oven or heavy pot over medium heat Add chopped leek onion and grated garlic with a sprinkle of salt Let it cook slowly about three minutes stirring until softened and fragrant The trick is not to rush this step as you are coaxing out all the sweetness and aroma from your aromatics

Soften the cabbage:

Add thinly sliced cabbage to the pot Toss to coat in the olive oil and aromatics Cabbage will seem like a lot at first but let it cook for around six minutes Stir every now and then so the bottom does not stick As it cooks the cabbage becomes tender and collapses into the base

Add rice and broth:

Stir in risotto rice making sure every grain gets coated with the vegetable mixture Pour in the vegetable broth season with salt and some black pepper Bring this up just to a simmer once you see a few bubbles reduce heat to medium low Partially cover and cook for twenty minutes stirring occasionally The rice will slowly absorb the broth and turn silky

Make it creamy:

Turn the heat off Add lemon zest and juice then scatter over fresh dill or parsley Add diced Swiss cheese and grated parmesan Stir gently for a minute or two while everything melts together What you want is for the cheese to go soft and the dish to become thickly creamy

Taste and serve:

Sample a bite Adjust for additional salt pepper or more lemon if you enjoy extra zing Spoon into bowls while still piping hot with a swirl of olive oil and extra black pepper Serve immediately for the best gooey cheese factor

Dill makes this taste so distinctly Greek to me I always think of my aunt squeezing a wedge of lemon over her plate and laughing that everything should be a little bright This smells exactly like her kitchen

Storage Tips

Keep any leftovers in a tightly covered container in the fridge for up to three days When reheating add a splash of broth or water to loosen the rice which firms up as it cools You can freeze portions for up to one month but cheese and rice may lose some creamy texture upon thawing

Ingredient Substitutions

If you do not have leeks double up on onion or swap for chopped shallots Gruyere and Emmentaler bring classic flavor but any good melting cheese works so try mozzarella or mild cheddar if needed Parmesan can be replaced with pecorino for a sharper bite Fresh herbs really matter but flat leaf parsley is a fine substitute if dill is not available

Serving Suggestions

Dish it up as a vegetarian main paired with lemony greens Serve alongside roast chicken or baked fish for a heartier meal Top with a fried egg for a cozy brunch Sprinkle over toasted breadcrumbs for crisp contrast

Greek Comfort Food Roots

Variations of cabbage rice are beloved in Greek households and known as lahanorizo This cheesy twist modernizes the dish with a richer texture Inspired by the fresh flavors of the Mediterranean it balances sunshine brightness from lemon and dill with indulgent cheese

Seasonal Adaptations

Use savoy cabbage instead of green when it is in season Add chopped kale or spinach for an even greener meal In the spring toss in fresh green peas near the end for sweetness

Once you experience how easy and soulful this meal is you will find yourself making it again just for the aroma and that sunny Greek flavor

Recipe FAQs

→ What type of cabbage works best?

Regular green cabbage is ideal, offering tenderness and mild flavor that blends well with rice and cheese.

→ Can I use a different rice?

Arborio or carnaroli rice are best for creaminess, but other short-grain rice can be used if needed.

→ How do I achieve a creamy texture?

Adding the cheese off the heat lets it melt smoothly, while the starchy risotto rice binds everything together.

→ Which cheese varieties are recommended?

Emmentaler or Gruyere work well for their meltiness; parmesan adds a savory finish. Adjust to taste.

→ What herbs complement this dish?

Fresh dill gives a classic, grassy flavor, while parsley offers brightness. Both enhance the overall taste.