Cabbage Rice Recipe

By | Published , Last Updated on | Cabbage, Kids, Rice | No Comment

This is a quick and delicious school or office lunch box dish. Ideal way to use up any leftover rice and a great way to get kids eat cabbage.

Cabbage Rice

Image via YouTube video

Rice – 200 gms, cooked
Cabbage – 150 gms, sliced or chopped
Onion – 1, small, finely chopped or sliced
Carrot – 1, small, finely chopped (optional)
Green Chillies – 2, small, slit
Curry Leaves – few
Lemon Juice – 1/2 to 1 tsp
Coriander Leaves – few
Salt as per taste
Turmeric Powder – a pinch

For Tempering:
Oil – 1 1/2 tsp
Mustard Seeds – 1/4 tsp
Dry Red Chilli – 1, broken
Bengal Gram Dal – 1 to 2 tsp
Urad Dal – 1 to 2 tsp
Peanuts – 3 tsp (optional)
Cashew Nuts – 3 to 5, broken (optional)

1. Heat oil in a pan over medium flame.
2. Add the tempering ingredients and fry for 30 to 40 seconds.
3. Add curry leaves, green chillies and onions.
4. Saute for a minute or until onions turn light golden.
5. Add carrots (if using) and saute for another minute.
6. Add the cabbage and turmeric powder.
7. Cook for 2 to 3 minutes.
8. Add the cooked rice and salt.
9. Reduce flame and stir well to mix.
10. After 45 to 60 seconds, add coriander leaves and curry leaves.
11. Switch off the flame and add lemon juice.
12. Mix well and remove.
13. Serve with papad or appalam.

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