Cabbage Rice

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Cabbage Rice

This is a simple and delicious recipe and it’s so versatile, we can practically add what we like in there. You can add ground chicken if you don’t want to use red meat or even ground turkey. Vegetarian, you may use sliced mushrooms instead of meat. You can also use firm tofu cut into small cubes instead of mushroom.


Cabbage is rich in Vitamin C (an antioxidant) and fiber and is also a member of the cruciferous vegetable family. People who frequently eat cabbage and other cruciferous vegetables may help reduce their risk of certain cancers such colon cancer and breast cancer.

Serve 5-6 people




• 4 cups long-grain basmati rice
• 1 pound ground beef or chicken or turkey as you desired/ or 1/2 pound of sliced mushrooms
• 2 bag of 10oz Angel Hair Cole Slaw Shred Cabbage
• 1 medium size onion chopped
• 2 cloves of garlic chopped
• 1/4 teaspoon crushed red pepper you may substitute this with sweet paprika if you don’t like spicy
• 1/2 teaspoon of turmeric
• salt and pepper as needed
• olive oil


Add cabbage, ground meat or sliced mushrooms for vegetarians, onion, garlic, crushed red pepper or sweet paprika if you don’t like it spicy, black pepper, 2 tablespoon of olive oil, and a pinch of salt and turmeric powder in a large pan. Saute and stir till all the ingredients turn light golden in color. Set it aside.

Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 10 minutes. Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking.
Return the saucepan to the heat and add couple of tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Add 1/3 of the rice to the saucepan then pour 1/3 of the cabbage mixture to the rice and repeat this till done.
Poke one or two holes in the rice with the handle of a wooden spatula. This is done for steaming purposes. Add 2-3 tbsp of olive oil on top.

Cover and cook on high for 4-5 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 minutes.

Using one spatula full of rice at a time, place the rice on a serving platter without disturbing the crust. Finally, you remove the crusty bottom which is called tahdig and place it in a separate smaller plate.

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