Description
A flavorful stir fry combining cabbage, rice, and aromatic ingredients, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 8 cloves garlic
- 2 tablespoons fresh ginger, grated or chopped (or use ginger paste)
- ½ teaspoon red pepper flakes (more or less to taste)
- 1 ½ lbs shredded cabbage (6 cups) – green cabbage or savoy cabbage
- ½ cup basmati rice (or jasmine rice)
- 6 cups veggie broth (or chicken stock)
- 1 – 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 bay leaves, optional
- 1 lemon, add juice to taste (2-ish tablespoons)
- 3 scallions, sliced
- Garnishes: scallions, cilantro or crispy shallots, a drizzle of toasted sesame oil, or spoon on chili crisp for heat and color.
Instructions
- Sauté the onion, garlic, and ginger in the olive oil over medium-high heat until fragrant, about 4 minutes.
- Lower the heat to medium, and continue stirring for 4 more minutes until tender.
- Stir in the chili flakes for 1 minute.
- Add the shredded cabbage, rice, veggie broth, salt, pepper, and bay leaves. Give a stir, bring to a boil, then cover and simmer gently over medium-low heat for 15 minutes, or until cabbage and rice are both tender.
- Stir in ⅔ of the scallions.
- Squeeze with lemon juice, taste, and adjust the broth with salt, pepper, and chili flakes. You want it flavorful – adding more salt and lemon to taste. If you make it too salty, add a little water.
- Ladle into bowls, top with more scallions (or cilantro), a drizzle of toasted sesame oil if you like, or chili crisp (my favorite) or a little sriracha.
Notes
- This dish is versatile; you can add other vegetables as desired.
- Adjust spiciness by modifying the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg