Rice and Cabbage
A year-round favorite health and comfort food, Rice and Cabbage is a go-to side in my house.
Table of Contents
This easy side dish tends to be on the lighter side, and it’s a great way to use leftover rice. It comes together quickly for a weeknight meal and makes a good option to take for a potluck. I always recommend going organic with my vegetables but if you can’t find cabbage there, that’s not a problem. Simply remove the outer leaves before preparing, as those would be the ones containing the wax and pesticides. There are many ways you can put your signature twist on this dish: You can vary the proportion of ingredients or add different herbs and spices. A few options are seafood seasoning, turmeric, celery salt, or paprika.
This is a simple side dish, with only a few ingredients, offering comforting, year-round appeal. No oven is involved, so it’s a great summer side. It can easily be transported in a covered dish or in a Crock-Pot. The very fact that it’s only a few ingredients makes it easy to customize with more or less onion and spices, while the apple cider vinegar gives it a tang to keep this a favorite.
Is Rice and Cabbage Healthy?
This dish is so healthy. We need a wide range of vitamins and nutrients, and this cruciferous vegetable provides substantial fiber, which supports gut health. It also provides vitamins C and K.
Know that you can swap out the green cabbage for red. Other cruciferous veggies such as bok choy or brussels sprouts can also be substituted. Different rice or rice combinations can be used with no problem, just realize the nutritional profile will change, and likely the cooking time. Quinoa can be substituted for the rice and will provide a complete protein. With such health benefits, this meal can be served as a main dish. Other vinegars can be substituted, with the accompanying change in flavor.
What are Cruciferous vegetables?
Cruciferous vegetables like cabbage contain compounds that may reduce the risk of cancer. They are called cruciferous because of the shape of the petals on their flowers, which resemble a cross. Other foods in this group include broccoli, kale, brussels sprouts, collard greens, and more. The health benefits are undeniable, although there are some precautions. Overindulging in these superfoods is not recommended due to the large amount of fiber, especially if you’re not used to them.
INGREDIENTS
- 1 tablespoon olive oil
- 4 cups green cabbage, shredded
- 1/2 cup onion, finely chopped
- 1 cup brown rice, cooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar (optional)
INSTRUCTIONS
Sauté
Cook cabbage and onion until tender.
Combine
Mix in rice, season, and heat through.
Flavor
Add vinegar for tanginess and serve.
FAQs & Tips
How do I prep and store rice and cabbage?
Rice and cabbage can easily be made ahead, then refrigerated for 3-5 days. This is one of those dishes that actually may taste better the second day. Personally, I make more than needed, as I think refried cabbage and rice is a wonderful leftover.
Rice and cabbage can be reheated by pan-frying, microwaving, or baking in the oven. Pan-frying is quick and easy: just keep the heat on MED-LOW with a bit of water or oil for about 10 minutes. I’ve found using an oiled cast-iron skillet in a preheated 400°F oven with a drizzle of olive oil over will also have it ready for the table in 10 minutes. Microwave in a microwave-safe dish for 2 minutes, stir, then check. Extra time will depend on the size of the dish.
Will bagged, pre-shredded cabbage work?
Yes, here is a method to cut down on prep time. Although shredding cabbage isn’t difficult or time-consuming, you may have several dishes to prep. So use bagged cabbage, with or without carrots. A little extra olive oil may be warranted. In my experience, pre-shredded cabbage tends to be a bit drier.
What can I add to this dish?
Possible additions include mushrooms: portobello, white, or shiitake are standard options. Any time I cook cabbage, I like to add celery salt. 1/8 to 1/4 teaspoon will work here. Yellow sweet or red onions can be used. I just like to use more onions! A teaspoon of minced fresh garlic will be welcome. Come asparagus season, I add chopped asparagus to everything; it gives this a nice pop of color. Asparagus is especially delicious when it is crispy, so while it’s good raw, try roasting it a little first.
Serving Suggestions
This cabbage and rice dish will be a welcome companion to other comfort foods such as mini meatloaf or BBQ chicken or even turkey kibeh. It can even be used as a bed for a protein-forward dish such as this One-pot lentils. I’d like to serve it next to something brightly colored, such as cumin roasted carrots. You wouldn’t go wrong reheating it for brunch, along with a simple egg set on top of each serving.
Rice and Cabbage
Servings 4 servings
Calories 229kcal
Ingredients
- 1 tablespoon olive oil
- 4 cups green cabbage shredded
- 1/2 cup onion finely chopped
- 1 cup brown rice cooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shredded cabbage and chopped onion, sautéing until the vegetables are tender and the cabbage is slightly caramelized, about 8 minutes.
- Stir in the cooked brown rice, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and the flavors are well combined.
- If desired, add apple cider vinegar for a tangy flavor, and cook for another 2 minutes. Serve warm as a nutritious side dish.
Nutrition
Calories: 229kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg
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