Cabbage Rice
Elevate your everyday meal game with this flavorful and wholesome Cabbage Rice recipe, a perfect one-pot wonder that's quick, easy, and brimming with aromatic spices. Combining tender basmati rice with sautéed cabbage, onions, garlic, and a hint of green chili, this dish is seasoned to perfection with cumin, turmeric, and a splash of zesty lemon juice. Ideal for busy weeknights, this vibrant rice dish comes together in under 45 minutes and can be spiced up with optional green peas for added texture and sweetness. Garnished with fresh cilantro, Cabbage Rice is not only a visual treat but also a nutritious option that pairs beautifully with yogurt or a crisp green salad. Dive into its comforting flavors for a satisfying vegetarian meal that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 small head Cabbage
- 1 medium Onion
- 2 cloves Garlic
- 1 small Green chili
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Green peas (optional)
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
Instructions
Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rinsed rice in 2 cups of water for 15 minutes.
While the rice soaks, finely chop the cabbage, onion, garlic, and green chili.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onion and sauté until it turns translucent, approximately 3-4 minutes.
Add the garlic and green chili to the pan, and sauté for another minute until fragrant.
Mix in the chopped cabbage and stir well with the onion mixture. Cover the pan and cook for about 5 minutes, stirring occasionally, until the cabbage softens slightly.
Drain the soaked rice and add it to the pan. Stir gently to combine with the cabbage mixture.
Add 2 cups of fresh water, 0.5 teaspoon turmeric powder, and 1 teaspoon of salt. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 15-18 minutes, or until the rice is cooked and water is absorbed.
If using, add 0.5 cup of green peas at this point, and gently fluff the rice with a fork to incorporate.
Turn off the heat and let it sit covered for another 5 minutes. This helps in firming up the rice.
Squeeze 1 tablespoon of lemon juice over the cabbage rice and garnish with 2 tablespoons of chopped cilantro before serving.
Serve warm, paired with yogurt or a fresh salad for a complete meal.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
