Cabbage rice
Cabbage rice is an Indian-style vegan rice recipe that's very easy to make and gets ready in less than 30 minutes. If you are looking for ideas to use leftover rice, this cabbage-fried rice is perfect for you.
Servings 3
Calories 263kcal
Equipment
- Cooking pot/ wok
Ingredients
- 3 cups cooked rice
- 2 cups finely shredded cabbage
- ½ cup green peas
- 1 medium-sized red onion finely chopped
- 2-3 stalks spring onion greens finely chopped
- ¼ cup finely chopped cilantro
- 1 teaspoon finely chopped garlic
- ½ teaspoon finely chopped ginger
- 1 green chili pepper finely chopped
- 1 tablespoon lime juice adjust to taste
- ½ teaspoon cumin seeds
- ½ teaspoon ground black pepper adjust to taste
- Salt to taste
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a pan and add cumin seeds. When the seeds start spluttering, add ginger, garlic, green chili, and onion. Saute until the onion turns translucent.
- Add green peas and cook for 4-5 minutes. Keep on stirring in between.
- Next, add cabbage and saute on medium flame until it's cooked but still crunchy
- Add spring onion,cilantro, salt, and pepper. Cook for a minute.
- Add cooked rice and stir until everything gets combined. Switch off the stove.
- Finally, add lime juice and mix. Enjoy!
Video
Notes
- Use leftover rice to make this or any fried rice dish.
- Long or medium-sized rice grains are the best for cabbage rice.
- Thinly shred cabbage, it will get cooked faster.
- Don't overcook the cabbage, it should be cooked but remain crunchy.
Nutrition
Calories: 263kcal | Carbohydrates: 57g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 298mg | Fiber: 5g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 1mg