Low Sodium Cabbage Rice
Discover the wholesome and flavorful goodness of **Low Sodium Cabbage Rice**, a nutrient-packed, heart-healthy dish that’s perfect for any meal. Delicately spiced with garlic and black pepper, this recipe combines fluffy basmati rice with tender sautéed cabbage and carrots for a vibrant, colorful medley. Enhanced with a splash of tangy lemon juice and a hint of low-sodium broth, this dish is low in salt yet bursting with natural flavors. Ready in just 40 minutes, it’s an easy, one-skillet wonder that’s ideal for anyone seeking a light, satisfying side dish or a simple vegetarian main course. Serve it warm and garnish with fresh parsley for a refreshingly bright finish. Perfect for clean eating, low-sodium diets, and quick weeknight dinners, this recipe is both nourishing and delicious.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil
- 2 cups cabbage
- 1 medium carrot
- 3 cloves garlic
- 1 medium onion
- 0.5 teaspoon ground black pepper
- 0.5 cup low sodium chicken or vegetable broth
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, finely shred the cabbage and set aside. Peel and grate the carrot, mince the garlic, and dice the onion.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the shredded cabbage and grated carrot to the skillet. Sauté for about 5 minutes until the vegetables are tender but still vibrant.
Pour in the low sodium broth and lemon juice. Stir well and let it cook until most of the liquid has evaporated, about 3 minutes.
Gently fold in the cooked rice, mixing until the rice is well incorporated with the vegetables.
Season with ground black pepper to taste. Remove from heat and sprinkle with fresh parsley.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 15.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 918 mg | 20% | |
*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.
