Cabbage rice
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Author paulinebrown777 Yield No Value
Published Sep 11, 2008 Cooking Time 25 Minutes
Recipe Type Rices Preparation Time 15 Minutes
Ingredient Rice Standing Time 25 Minutes
Description: Cabbage rice, Best served with a Prawn or Red Salmon curry.

Recipe of Cabbage rice

Ingredient Name Quantity Unit
Onion 4 oz
Basmati Rice 500 Grams
Savoy Cabbage 4 oz
Salt 1 Teaspoons
Water 4 fl. oz.


Ingredients 500g/18-oz basmati rice 800ml/28-floz boiling water 1 tbsp oil 3-oz onion chopped Spices ¼ tsp chilli powder ¼ tsp turmeric powder ¼ tsp ginger powder ¼ tsp garlic powder 3 fresh chillies (chopped) 4-oz savoy cabbage (finely shredded) 1 tsp salt Method Using a large pan over a moderate heat, heat the oil and fry the onions until they turn transparent. Turn down the heat to its lowest setting then add the spices, fresh chillies and a splash of water to prevent the spices from burning, cook for 30 seconds then stir in the cabbage cover and cook for 5 minutes. Add the rice, salt, and boiling water, stir to combine. Turn up the heat and stir as you bring it to the boil. As soon as it boils stir once more and cover. Turn down the heat to the lowest setting and cook for 20/25 minutes. When the rice is cooked fluff it up with a fork to loosen the grains. Perfect partner: Any fish or prawn curry and Pappadoms. Serves 6. Alternatively; instead of using Cabbage you could try 4-oz of grated Carrot or 4-oz shredded Spinach. Surplus fresh Cabbage can be chopped and frozen in freezer bags and used at a later date freeze in 4-oz batches. Cook from frozen but add 5 minutes to the cooking time. Warning! Rice cooked with any vegetables needs to be eaten or frozen the same day. You can eat the rice the next day without harm but it sometimes gives off a nasty smell. If you have any leftover rice, freeze it as soon as possible. To reheat, defrost the rice then place in a microwave for 2 to 3 minutes.

Recipe Tips

Keep covered until you serve. Any left over rice can be refrigerated overnight or frozen as soon as possible.
Posted Sep 11, 2008

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