In a medium size pot, heat olive oil at medium-high heat and sauté onions, green onions and leek until soft. Add chopped cabbage and ½ cup of water and turn down heat to low. Cover and cook for 15 minutes.
After 15 minutes add all the remaining ingredients, cover with water and bring to a boil. Reduce heat to medium. Simmer for about 15-20 minutes or until there is no water left and the vegetables are soft and rice is cooked. Season with salt and pepper if necessary and mix will.
Enjoy lahanorizo with bread and feta cheese.
