Easy Greek Cabbage and Rice

Let me tell you about those Sunday afternoons when the kitchen fills with the soft sigh of cabbage on the stove and the promise of something comforting. The dish that always brings everyone to the table is Greek cabbage rice. It’s not fussy or complicated, but it feels like a warm hug in a skillet. I first learned it from my grandmother, who would shred green cabbage by the window, fold it into fluffy rice, and bake it with lemon zest and feta. The first bite is bright and gently sweet from the cabbage, with a little tang from the feta that makes it feel special without trying too hard. This Greek cabbage rice is a lifesaver on busy weeknights: you can assemble it, pop it in the oven, and the aroma drifts through the house while you help with homework or set the table. It’s budget-friendly, too—cabbage is inexpensive, eggs do the heavy lifting, and feta adds that salty kiss that makes everything feel festive. I love serving it with a cool cucumber-yogurt salad, and my kids ask for seconds every time.

What is Greek Cabbage Rice?

Think of Greek cabbage rice as a cozy, baked one-pan dish that marries shredded cabbage with tender rice, bright herbs, and a touch of feta. It’s essentially a savory loaf or casserole, baked until the edges turn golden and the center stays tender. The name hints at its origins: cabbage, a staple in Greek home cooking, gets the red-carpet treatment when you fold in rice, lemony zest, oregano, and tangy cheese. It’s not a curry, not a stew—it’s a simple, comforting meal that tastes like Sunday noon and lunchbox leftovers all rolled into one. It’s approachable for weeknights, but it still feels special enough to serve to guests. In short, Greek cabbage rice is a humble collaboration of pantry staples that delivers big on flavor and warmth.

How do I make Greek Cabbage Rice?

Quick Overview

This recipe comes together like a cozy casserole with a hint of bright brightness from lemon and herbs. You’ll simmer cabbage until it’s tender, stir in par-cooked rice and feta into a light batter, layer with a savory filling, then bake until the top turns lightly crisp. The beauty is in the layering and the way the flavors mingle as it bakes—the cabbage releases sweetness, the rice stays fluffy, and the feta laces everything with tang. It’s forgiving if you over or undercook a step by a few minutes, and the aroma alone is worth it. It’s a straightforward method that yields a comforting, crowd-pleasing result with minimal hands-on time.

Ingredients

For the Main Batter:

• 1 cup cooked short-grain rice, cooled
• 4 cups finely shredded green cabbage (about 1 small head)
• 3 large eggs, lightly beaten
• 1/3 cup olive oil or melted butter
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan or Pecorino
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, plus a pinch of fresh oregano if you have it
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• Zest of 1 lemon and 2 tablespoons lemon juice

For the Filling:

• 1 cup spinach, finely chopped and sautéed until just wilted
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh dill, chopped
• 1 tablespoon pine nuts or toasted walnuts (optional for crunch)

For the Glaze:

• 1/2 cup plain yogurt or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• Optional: a pinch of fresh chopped mint or dill for brightness

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (180°C). Lightly grease a loaf pan or a square baking dish with a little olive oil. If you like extra crisp edges, line the pan with parchment and brush the parchment with a thin layer of oil.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the eggs, lemon zest, oregano, salt, and pepper. Stir in the cooked rice and the shredded cabbage. This is where the magic starts—the cabbage adds moisture and sweetness as it heats, while the rice gives you that tender bite we crave in Greek cabbage rice.

Step 3: Mix Wet Ingredients

In another bowl, whisk the olive oil (or melted butter) with the lemon juice and a splash of milk if your batter looks a touch stiff. This helps keep the loaf from drying out and keeps the texture light.

Step 4: Combine

Pour the wet mixture into the cabbage-and-rice base and fold until everything is evenly coated. You’re aiming for a cohesive batter that isn’t too loose—we want to hold its shape when baked but still feel tender inside.

Step 5: Prepare Filling

Sauté the spinach just until it dries slightly and releases its aroma. Let it cool a bit, then mix in the feta and dill. This filling will be tucked into the center of the loaf to create a subtle, savory swirl.

Step 6: Layer & Swirl

Spread half of the batter into the pan. Dollop the spinach-feta filling in a line down the center, then cover with the remaining batter. Use a knife to swirl gently through the batter to create pretty ribbons of green and white and a few marble swirls. Don’t overdo it—you want to see some pattern, not a muddy mix.

Step 7: Bake

Bake for 45-55 minutes, or until the top is lightly golden and a skewer comes out with just a touch of crumb. If the top browns too quickly, tent with foil for the last 10 minutes. The loaf should feel sturdy but still yield a soft crumb when you press it gently.

Step 8: Cool & Glaze

Let the loaf rest in the pan for 10-15 minutes before transferring to a rack to cool completely. While it cools, whisk together the yogurt, lemon juice, oil, and salt for a bright glaze. A little mint or dill in the glaze is a fresh finish. Drizzle a thin layer over the loaf so the first slice gets a kiss of tangy creaminess.

Step 9: Slice & Serve

Slice into generous squares and serve warm or at room temperature. The first bite should reveal a soft, lemon-scented crumb with a hint of cabbage sweetness, punctuated by the feta-driven tang in the middle. It’s fantastic with a crisp cucumber-tomato salad and a splash of olive oil. If you’re bringing this to a potluck, warm it gently in a foil-wrapped pan for a soft, comforting center that travels well.

What to Serve It With

This Greek cabbage rice loaf is wonderfully versatile, so you can shape any meal around it.

For Breakfast: Slice thin and reheat with a fried egg on top. Add a side of olives and sliced tomatoes for a bright, savory start to the day.

For Brunch: Serve in thick wedges with a dollop of yogurt-herb sauce and a side of pickled vegetables. It looks pretty on a rustic board and flavors beautifully with a sparkling beverage.

As Dessert: Not exactly a dessert, but you can finish the plate with a drizzle of honey-lemon yogurt and a few candied lemon zest shavings for a surprising sweet-savory moment.

For Cozy Snacks: Cut into small squares and serve with a cup of tzatziki for dipping, or crumble over a green salad for a crunchy protein boost.

This dish thrives on a simple, fresh accompaniment and a little chill in the air—think cool cucumber salad, a glug of olive oil, and plenty of laughter around the table.

Top Tips for Perfecting Your Greek Cabbage Rice

Zucchini Prep: I often sneak in grated zucchini when I want extra moisture without making the loaf soggy. Grate a small zucchini, sprinkle it with a pinch of salt, let it rest for 10 minutes, then squeeze out the excess moisture. It adds a subtle sweetness and helps keep the center tender. If you’re not into zucchini, simply rely on the cabbage and the eggs to keep the batter cohesive.

Mixing Advice: Don’t overmix once you add the wet to the dry. You want just enough to bring everything together; overworking can make the loaf dense. If your batter looks a touch stiff, a splash more yogurt or milk will loosen it without breaking the structure.

Swirl Customization: The swirl is your moment to personalize. Try a line of sun-dried tomato pesto or a spoonful of herbed feta in the center. A zigzag with the knife creates a lovely marbled effect when you slice, and the flavors stay distinct in each bite.

Ingredient Swaps: This is forgiving: swap feta for a tangy goat cheese, or use a dairy-free yogurt and olive-oil-based glaze to keep it vegan. If you’re short on rice,用 cooked quinoa or millet for a different texture. If you want extra protein, crumble in some cooked ground turkey or mushrooms for a vegetarian umami boost.

Baking Tips: Oven performance varies. If you have a convection option, reduce the temperature by 25°F (about 15°C) or keep an eye on the loaf a bit earlier. Place the loaf on a middle rack for even heat distribution. If the edges brown too quickly, cover with foil to prevent scorching while the center finishes cooking.

Glaze Variations: The yogurt-lemon glaze is bright, but you can switch it up: a garlic-lemon yogurt drizzle, a simple olive oil and lemon zest pass, or a pistachio-honey crumble sprinkled on top for a crunchy finish.

Lessons learned: I once forgot to drain some moisture from the cabbage and ended up with a slightly loose batter. A quick squeeze with clean kitchen towels fixed it—never skip that step when you’re using plenty of cabbage. And yes, I’ve served this in a breakfasty mood after a late night of cooking, and it still holds up with a soft, comforting crumb. Trust me on this one: the flavor grows as it rests, so a day-old slice is often even better than the first.

Storing and Reheating Tips

Storing Greek cabbage rice is easy, and the flavors actually deepen after a night in the fridge. Here’s how I handle it at home.

Room Temperature: If you’re keeping it out for a few hours for a casual lunch spread, it’s fine in a covered dish at room temperature for up to 2 hours. After that, it’s best to refrigerate.

Refrigerator Storage: Refrigerate sliced portions in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven, about 15 minutes, or in the microwave in short bursts to avoid drying out.

Freezer Instructions: You can freeze sections wrapped tightly in plastic, then in foil for up to 2 months. Thaw overnight in the fridge and reheat slowly to preserve texture.

Glaze Timing Advice: If you plan to glaze after refrigerating, apply the glaze just before serving to keep the topping fresh and vibrant. If you’re freezing, skip the glaze and add at serving time for a cleaner, crisper finish.

In my kitchen, this dish often makes a second appearance as a quick lunch. It’s sturdy enough to hold up in a lunchbox while still feeling special. The cabbage keeps things light, the rice keeps it filling, and the feta keeps it unmistakably Greek in flavor. It reheats beautifully, and the flavors seem to bloom a little after resting, which is my favorite thing about it.

Frequently Asked Questions

Final Thoughts

In the end, Greek cabbage rice is about warmth, practicality, and a table full of people who arrive hungry and leave smiling. It’s one of those recipes I reach for when the day has been long, when I want something nourishing without spending hours in the kitchen. The flavors are bright and comforting at the same time—and the way the cabbage softens into tenderness is a small magic trick you can taste in every bite. If you’re craving a dish that feels like a hug from a grandmother, this is it. It’s easy to customize, forgiving in practice, and incredibly satisfying. Give it a try, and tell me how you’d tweak it—what you swap, what you add, and what your family thinks after the first bite. Happy baking!

Want to explore more recipes like this? I’ve got you covered with other Greek-inspired ideas and cabbage-forward dishes that keep the cozy feeling while turning out something delicious every time. If you try Greek cabbage rice, drop a note in the comments with your favorite variations or the tweaks you made to suit your pantry. I love hearing how your kitchen experiments turn into new memories.

Greek Cabbage Rice (Maporizo)

A healthy and flavorful Greek side dish featuring tender cabbage and rice, enriched with fresh herbs and topped with crumbled feta cheese.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.33 cup olive oil
• 1 onion, diced
• 5 scallions, diced
• 3 large cloves garlic, minced
• 0.25 bunch fresh dill, chopped
• 0.25 bunch fresh parsley, chopped
• 1 tbs tomato paste
• 0.25 tsp chili pepper flakes (optional)
• 0.5 large savoy cabbage, sliced thin
• 2 cups low sodium vegetable broth (or chicken broth)
• salt and pepper to taste
• 0.5 cup medium grain rice, rinsed
• 2 cups water
• 4 oz feta cheese, crumbled

Instructions

 

Preparation Steps

• In a large pot, heat up olive oil and sauté onions, scallions, and garlic until translucent, about 3 minutes. Stir in the herbs for 30 seconds. Add tomato paste and chili pepper flakes, tossing to coat.
• Add cabbage to the pot, season with salt and pepper, and pour in the broth. Mix well. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes, or until cabbage is almost tender.
• Stir in the rinsed rice and water. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes, or until rice is done, stirring occasionally.
• Remove from heat and stir in the crumbled feta cheese. Taste and adjust seasonings if needed.

Notes

This Greek cabbage rice is a versatile side dish that pairs well with many main courses. For a heartier meal, you can add cooked chicken or ground meat.