Risotto with cabbage the Greek way (lahanorizo or laxanorizo)

To continue this series of Greek risottos, a new risotto the Greek way is here with cabbage this time and dried raisins like those of Corinth. It’s very easy to make and very good even the day after :-) Dill brings its character and creates succulent little bites for this dish that brings only comfort as a marvelous comfort food :-) Your turn to play :-)

In two words:

“Everyone knows that in dreams we never see the sun, even if often we thing that things are by far more clear and vivid”

To Start...

difficulty easy
preparation15’ (to dice the cabbage) + 25’ (for the raisins to rise)
cooking - 20’
serves - 2  


  • ¼ cabbage of medium size (~300gr)
  • 1/3 onion of medium size
  • 1 + ½ tablespoon of dried raisin like those of Corinth
  • 25ml of white wine
  • 5 handful of rice for risotto (~95-100gr) (*)
  • ¾ tablespoon of dill
  • 550ml of hot water
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper


  • Put the raisins into a bowl with the wine and let them rise for 25’
  • Slice the cabbage, wash the exterior and remove the leaves that are hurt
  • Next, dice the cabbage in medium size cubes, or even small but not very small, because the cabbage need to have some volume to keep its taste
  • Lavez les dès de chou et essorez-les
  • Peel and chisel the onion finely
  • Heat-up a casserole
  • Add the onion and stir without the oil until it loses its humidity a bit
  • Add the olive oil and stir in the onion until it becomes a bit brown
  • Add the cabbage cubes and stir until they are covered with oil
  • Add the dill and stir to spread it all over
  • Add the rice and stir until it becomes almost transparent
  • Add the dried raisins (without the wine) and stir everything together one last time
  • Add the hot water and stir
  • Salt, pepper, stir and put the lid on
  • Cuisez 20’sur feu doux et jetez un coup d’œil d’un temps à l’autre pour vérifier le niveau d’eau, ajoutez-en si besoin ; à la fin le riz et le choux doivent rester un peu croquants mais cuits
  • Serve with a little bit of feta cheese, if you eat cheese, and some drops of lemon juice.
  • Savourez !
  • :-)

What’s the story behind this recipe?

This is a classic dish of Greek cuisine and it’s called lahanorizo or λαχανόρυζο mais l’idée d’ajouter des raisins secs appartient à mon amie Kaiti qui le fait comme cela grâce à la tradition de son île mais aussi des îles voisines. Elle vient de l’île grecque de Syros et chez elle pendant les années 50 et 60 quand l’approvisionnement de l’île était assez long, ils utilisaient ce qu’ils avaient pour remplacer la viande J et c’est comme cela que les raisins secs ont trouvé leur place dans ce risotto et ils les mettaient dans d’autres plats aussi comme à un plat qui s’appelle gemista or γεμιστά, a recipe I have not yet published on the blog but it will come as the days get longer and hotter :-) The island of Syros is a very beautiful island with a lot of Italian influences thanks to its past.

To your forks, as we say in France, and asap as to taste this fine risotto because Greeks know also how to make risottos! 

you should choose a rice especially for risottos (usually it’s mentioned on the package),if you can really choose find some arborio (more common) or carnaroli (a bit more tricky to find but better in taste).

o-o C'est si bon ! o-o

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