CABBAGE RICE (CABBAGE FRIED RICE)
Super quick and easiest cabbage fried rice made with precooked rice, cabbage and garlic. This makes for a great weeknight meal.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Rinse rice well until water runs clear. Drain completely. Pour 1 cup cup water and bring it to a rolling boil.
- Reduce the heat. Cover and cook on a low heat until the rice is fully cooked but not mushy. Turn off the heat. Fluffy up with a fork and cover. Rest aside for 5 mins. Later fluff up with a fork and cool completely.
- Quarter cabbage and add them to a large pot of warm water. Add some salt and leave for 5 mins. Later rinse them under running water. Shake off to drain all of the excess water.
- Cut quartered cabbage to slices and then chop. Add them a colander and shake/ toss to drain excess moisture. Set aside.
- Heat a wok with oil on a high heat. Add garlic and chilies and fry until fragrant for about 30 to 60 seconds. I also add a star anise and a strand of mace for flavor. This is optional.
- Add cabbage and peas. Fry for 2 to 3 mins on the highest flame. Add vinegar.
- Saute for few more mins until the cabbage turns slightly golden yet crunchy.
- Pour soya sauce (optional). Add rice, pepper and salt. Mix and fry for another 1 to 2 mins. Do not over cook.
- Serve cabbage rice hot or warm.
Nutrition Facts : Calories 619 kcal, Carbohydrate 94 g, Protein 11 g, Fat 22 g, SaturatedFat 2 g, Sodium 773 mg, Fiber 9 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
CABBAGE RICE
Make and share this Cabbage Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 18
Steps:
- Roast peanuts for 5 minutes.
- Remove the skin of the roasted peanuts.
- Soak rice for an hour.
- Drain off excess water and keep aside.
- In a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil.
- Add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water& salt.
- Mix well.
- Cook on medium flame for 15 minutes.
- Stir.
- Garnish with roasted peanuts and serve.
Nutrition Facts : Calories 489.1, Fat 22.4, SaturatedFat 10.6, Cholesterol 10.9, Sodium 1186.9, Carbohydrate 65.1, Fiber 7.3, Sugar 7.4, Protein 10.7
CABBAGE, BEEF & RICE DINNER
My Mom used to make this dish and it is one that means pure comfort food to me! She used white rice but you can replace it with brown rice or quinoa for a low-carb version! The measurements are not exact you may want less cabbage or more rice so use your best judgment.
Provided by RubyImage
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice and set aside.
- Cut cabbage into large 'squares'
- Brown ground beef in large skillet, drain off oil.
- Then place back in pan with cabbage, tomatoes and a small amount of water.
- Stir and steam until cabbage is cooked.
- Add rice, soy sauce worcestershire, salt and pepper.
- Stir until well mixed.
- Serve piping hot! **Variations: serve on a large blanched cabbage leaf or use a bell pepper cut in half and blanched.
CAJUN CABBAGE WITH RICE
Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!
Provided by AVALONFAAYRE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 26.9 g, Cholesterol 67.4 mg, Fat 21.6 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 9.5 g, Sodium 850.5 mg, Sugar 7.8 g
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- In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
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