Cabbage Rice | Cabbage Fried Rice
User Reviews
5
24 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
3
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Calories
380 kcal
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Course
Main Course
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Cuisine
Indian
Cabbage Rice | Cabbage Fried Rice
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Cabbage Rice combines basmati rice with shredded cabbage and a fragrant mix of whole spices like cumin, cinnamon, and cardamom. The dish is cooked by pressure cooking the rice separately, then tempering spices and sautéing onion, tomato, garlic, and spices before mixing in the cabbage. This results in a mildly spiced rice dish with tender cabbage bits, offering a balance of texture and subtle flavors. It's a versatile side or light main meal that highlights aromatic Indian-inspired seasonings.
Description
The recipe begins with basmati rice, soaked and pressure cooked for a fluffy yet separate grain texture. Whole spices such as cumin seeds, cinnamon, green cardamom, cloves, and Indian bay leaf are used to temper the oil, releasing warm and distinctive aromas at the start of cooking. Onions, tomatoes, crushed garlic, green chili, and ginger paste form a flavorful base for the sauté.
Shredded cabbage is then incorporated and cooked with turmeric, chili powder, garam masala, and coriander powder. This layering of spices contributes a complex but balanced flavor profile, with the cabbage providing a mild crunch and freshness to the dish. The rice is gently folded in to combine without losing its separate grains.
The dish can be served as a vegetarian main course or as a side dish accompanying dals or curries. It suits meals where a mildly spiced vegetable rice is desired without heavy gravies.
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Ingredients
For cooking rice
- 200 grams basmati rice or 1 cup heaped basmati rice - rinsed and soaked in water for 30 minutes
- 1.5 cups water for pressure cooking rice
- ¼ teaspoon salt as required
Other ingredients
- 2 to 2.5 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 2 green cardamom
- 2 cloves
- 1 tej patta Indian bay leaf, small to medium
- 1 onion chopped or ⅓ cup chopped onion, medium
- 1 tomato chopped or ⅓ cup chopped tomatoes, medium
- ½ inch ginger crushed to a paste in mortar-pestle, 4 medium garlic; 1 or 2 green chilies
- ½ inch garlic
- ½ inch green chili
- 250 grams cabbage or 3 cups of shredded cabbage or half of a medium cabbage - shredded
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder (ground coriander)
- salt as required
- Coriander leaves cilantro leaves) or mint leaves for garnishing, chopped, some
Instructions
Cooking rice
- Pick and rinse 1 cup (200 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Later drain the water from the rice and keep the rice grains aside.
- Add the rice in a 2 liter pressure cooker. Also add 1.5 cups water and salt.
- Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium heat.
- When the pressure comes down on its own, then only open the lid and gently fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
Preparation for cabbage rice
- When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams cabbage gives about 3 cups of shredded cabbage. Keep aside.
- Also crush ginger + garlic + green chilies, in a mortar-pestle. Chop onion as well as tomato. Keep aside.
- Before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
Making cabbage rice
- Heat oil in a frying pan or wok. On a low to medium heat, add the whole spices - cumin seeds, cinnamon, green cardamoms, cloves and tej patta. Fry the spices till they splutter and become fragrant. Take care that you don't burn the spices.
- Then add chopped onions and stir.
- On medium heat saute the onions till translucent stirring often.
- Next add crushed ginger + garlic + green chilies. You can crush in a mortar-pestle.
- Saute on low heat for a couple of seconds or till the raw aroma of ginger and garlic goes away.
- Next add chopped tomatoes. Stir and mix well.
- Then add turmeric powder, red chili powder, garam masala powder and coriander powder.
- On a medium heat, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
- Now add the shredded cabbage. At this step, if you want then you can also add grated carrot or finely chopped or thinly sliced capsicum (bell pepper).
- Mix the cabbage very well with the rest of the masala.
- Season with salt as per taste.
- Stir fry the cabbage on a medium heat and cook them till they turn translucent.
- Then add the cooked rice.
- Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
- Saute the cabbage fried rice for 2 to 3 minutes more after mixing.
- Garnish with coriander leaves or mint leaves.
- Serve cabbage rice hot or warm with a simple dal or raita or yogurt. You can also have it as is.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
614mg
(26%)
Potassium
409mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
504IU
(10%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
39mg
(43%)
Vitamin E
4mg
Vitamin K
69µg
Calcium
85mg
(9%)
Vitamin B9 (Folate)
55µg
Iron
2mg
(11%)
Magnesium
43mg
(11%)
Phosphorus
126mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 614mg | 26% |
| Potassium | 409mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 504IU | 10% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 39mg | 43% |
| Vitamin E | 4mg | |
| Vitamin K | 69µg | |
| Calcium | 85mg | 9% |
| Vitamin B9 (Folate) | 55µg | |
| Iron | 2mg | 11% |
| Magnesium | 43mg | 11% |
| Phosphorus | 126mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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