Cabbage Rice
A simple and flavorful one-pot vegan rice dish is loaded with vitamins from cabbage and the perfect heat from fresh ginger and green chilies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 cup peanuts
- 1/2 teaspoon turmeric
- 2 cups basmati rice
- 1/4 teaspoon asefetida (optional for gluten free)
- 15-20 curry leaves
- 2 tablespoon ginger (grated)
- 4 green chilies (minced)
- 8 cups shredded cabbage packed
- 1/2 cup cilantro (chopped)
- 3 tablespoon fresh coconut (grated)
- Carbohydrate 45.797580729632 g
- Cholesterol 0 mg
- Fat 22.1046396107227 g
- Fiber 3.20604479145615 g
- Protein 8.13251031252049 g
- Saturated Fat 3.03666583687971 g
- Serving Size 1 1 serving (86g)
- Sodium 6.49195833338726 mg
- Sugar 42.5915359381759 g
- Trans Fat 1.12477208464775 g
- Calories 408 calories
Rinse the rice 2-3 times and then soak the rice in 4 cups of warm water for 2 hours. Drain the rice and keep aside. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and asafetida. Add mustard seeds and allow them to pop. Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown. Add grated cabbage and salt. Mix again. Add drained rice and gently mix everything together. Add 2 cups of water. Close Instant Pot lid with pressure valve to sealing. Press the ‘Rice’ button. Allow Natural Pressure Release. Open Instant Pot and pour lemon juice. Garnish with cilantro and coconut. Enjoy hot!
