Cabbage Rice Recipe Indian Style Whiskaffair

on Mar 11, 2024 If you like this recipe, you can also try Pudina Rice, Wadi Chawal, South Indian Lemon Rice, Ellu Sadam, and Vegetable Masala Rice. Cabbage Peas Shaak is the cabbage dish I most frequently make. However, it uses only half cabbage, as it is more than enough for two of us. The leftover half cabbage sits in the fridge until it goes stale. I was telling this cabbage story to one of my friends, and she suggested that I use it to make fried rice. I wondered why this amazing thought never came to my mind. But, well, you cannot expect so much from that little guy! Anyway, here is the cabbage fried rice recipe for you all. Never waste cabbage again!

About Cabbage Rice

This Indian Style Cabbage Rice is an easy and delicious preparation in which leftover rice is stir-fried with cabbage, onions, and basic Indian spices. This healthy and wholesome rice recipe requires minimal effort and basic pantry ingredients. Cabbage rice is great for everyday Indian-style meals and is also a great dish to pack in an office or school lunch box. Serve it with plain yogurt (curd, dahi) or raita. To elevate its taste, serve crispy papads and pickles along with it. You can replace rice with cooked quinoa, couscous, or millet. Cabbage – Use green cabbage to make this recipe. Oil – Use any cooking oil. You can replace oil with ghee as well. Others – You will also need some other basic pantry ingredients such as cumin seeds, brown mustard seeds, onions, green chilies, ginger, garlic, roasted cumin powder, salt, black pepper powder, and cilantro (fresh coriander leaves). Once the oil is hot, add ½ teaspoon cumin seeds and ½ teaspoon brown mustard seeds and let them crackle for 4-5 seconds. Add ½ cup chopped onions and cook until the onions are light brown, stirring frequently. Add the following ingredients and cook for a minute.

1 teaspoon finely chopped green chilies 2 teaspoon finely chopped ginger 2 teaspoon finely chopped garlic

Now, add the following ingredients and mix well.

2 cups finely shredded cabbage ½ teaspoon roasted cumin powder ½ teaspoon salt

Cook for 3-4 minutes. Stir a few times while cooking. Add 2 cups of cooked rice and ½ teaspoon black pepper powder to the pan and mix well. Cook for 2-3 minutes. Check for salt and pepper and add more if needed. Garnish with chopped cilantro and serve hot. If you are using freshly cooked rice, let it cool completely or refrigerate it for an hour or two before using it in the recipe. I prefer to shred the cabbage for the pulao, but you can finely chop it. Avoid garlic and onion and follow the same recipe instructions for a no onion, no garlic version.