Mediterranean Lemon Rice and Cabbage
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This Lemon Rice and Cabbage is a simple Mediterranean-inspired dish that can serve as a main course or a delicious side dish with meat or fish. With its bright lemon flavor and crisp tender cabbage sauteed in olive oil, it’s an easy-to-make recipe you’ll love.
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Cabbage and rice always has a beautiful relationship with each other. Perfect companions in simple but flavorful dishes.
Greek cabbage and rice dishes like Lahanorizo, a rice with cabbage dish which this recipe resembles, along with Spanakorizo (spinach and rice) and Prasorizo (leeks and rice) are healthy and always popular as vegetarian main dishes or side dishes.
As mentioned, this recipe takes a nod from traditional Greek Lahanorizo and highlights the lemon flavors and crisp yet tender shreds of cabbage. It’s been my favorite cabbage and rice dish for as long as I can remember.
It was one of the first recipes I began making since my mother set me loose in her kitchen! At a very young age… thanks, mom!
What to Love About Lemon Rice and Cabbage
- It’s healthy and delicious!
- Simple to make this equally simple ingredients.
- Hardy and filling as a vegetarian main dish or satisfying side dish!
Health Benefits of Cabbage
Did you realize that cabbage is considered a superfood? When you love cabbage as much as I do… it catches your attention immediately!
Whether you love it in summer salads like coleslaw, easy rice dishes like Fried Rice with Broccoli Cabbage Slaw, or classic German foods, like Krautstrudel, you can know you’re eating wholesomely.
Cleveland Clinic says cabbage contains 8 healthy benefits. Here are the top three!
- Fights inflammation: Cabbage contains anthocyanins, which not only add color to your fruits and vegetables, but may also reduce inflammation.
- Keeps you strong: High in vitamin c, cabbage helps make collagen, boosts your immune system and helps your absorb iron from plant-based foods.
- Improves digestion: Packed with phytosterols and insoluble fiber, cabbage can help keep your digestive system healthy.
Are you hungry yet? Let’s talk about this recipe!
Lemon Rice and Cabbage Ingredients
Specific ingredient measurements are in the recipe card below.
- Butter and olive oil
- Rice: I’m using long grain rice, but short-grain rice creates a delicious, creamier dish. You can use either one!
- Onions: I love to use spring onions when I can, green onions are also delicious or shallots are a nice added flavor. You can also use a yellow onion too.
- Fresh lemons, for zest and slicing
- Cabbage, thinly sliced
- Chicken stock, warmed
- Seasonings: bay leaves, fresh parsley, salt and pepper
How to Make Lemon Rice and Cabbage
Step-by-step instructions are in the recipe card below, but here is an overview with photos.
In a heavy covered casserole, heat the butter until melted. Add the shallots and sauté until tender. Add the rice and sauté until it becomes opaque; 3 to 4 minutes.
Pour hot broth over the rice, add the bay leaves, parsley sprigs, and zest of 1 lemon. Season to taste and bring the broth to a boil.
Reduce the heat to a simmer, cover, and cook until the liquid is absorbed; about 15 to 20 minutes depending on the depth of your pot.
Heat olive oil in a large skillet and sauté the sliced cabbage until tender and bright green; 3 to 4 minutes. Season to taste.
Stir the cabbage and remaining lemon zest into the rice and taste for seasoning. For serving, top with lemon slices and fresh parsley.
Serving Lemon Rice and Cabbage
As mentioned above, this dish can serve as a vegetarian main dish or a delicious side dish with fish, like 15 Minute Spanish Baked Cod Recipe, or any kind of meat, grilled or otherwise. Some of our favorites include Greek Chicken Souvlaki or Mediterranean Sheet Pan Greek Chicken.
I like to serve it with fresh parsley, a squeeze of lemon, and feta.
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Mediterranean Lemon Rice and Cabbage
Equipment
- Braising Pan (3.6 quart)
Ingredients
- 3 tablespoons butter
- 2 shallots or spring onions (or green onions)
- 2 lemons zested and sliced
- 2 cups rice long grain
- 4 cups hot chicken stock
- 2 bay leaves
- 2 sprigs fresh parsley
- 1/2 head cabbage thinly sliced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- In a heavy covered casserole, heat the butter until melted. Add the shallots and sauté until tender. Add the rice and sauté until it becomes opaque; 3 to 4 minutes.
- Pour hot broth over the rice, add the bay leaves, parsley sprigs, and zest of 1 lemon. Season to taste and bring the broth to a boil.
- Reduce the heat to a simmer, cover, and cook until the liquid is absorbed; about 15 to 20 minutes depending on the depth of your pot.
- Heat olive oil in a large skillet and sauté the sliced cabbage until tender and bright green; 3 to 4 minutes. Season to taste.
- Stir the cabbage and remaining lemon zest into the rice and taste for seasoning. For serving, top with lemon slices and fresh parsley.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made this tonight and it was soooo great. My husband gives it a rating of “16”. It is so quick and easy to make but the dish does not lack flavor. It has that Mediterranean flavor and the lemon does not over power. If you need a protein you could add chicken but we thought the dish was great as it is. Thank you!!
You just made my day! I don’t think I’ve ever had a “16” rating so that is one for the record book! Thank you so much for your kind words– I’m so glad the family loved it and I love your suggestion of adding protein, especially chicken to the dish.