Old Fashioned Cabbage Rice Recipes

MEATY CABBAGE AND RICE

Steps:

• In a 4-cup rice cooker, combine the first seven ingredients. Press cooking selector lever to illuminate cook light. Cover and cook until light turns off, about 45 minutes. , In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in sausage; add to rice mixture. Cover and let stand for 15 minutes before serving.

CAJUN CABBAGE WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
• Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
• Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

CABBAGE RICE | CABBAGE FRIED RICE

Steps:

• Pick and rinse 1 cup (200 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Later drain the water from the rice and keep the rice grains aside.
• Add the rice in a 2 liter pressure cooker. Also add 1.5 cups water and salt.
• Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium heat.
• When the pressure comes down on its own, then only open the lid and gently fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
• When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams cabbage gives about 3 cups of shredded cabbage. Keep aside.
• Also crush ginger + garlic + green chilies, in a mortar-pestle. Chop onion as well as tomato. Keep aside.
• Before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
• Heat oil in a frying pan or wok. On a low to medium heat, add the whole spices - cumin seeds, cinnamon, green cardamoms, cloves and tej patta. Fry the spices till they splutter and become fragrant. Take care that you don't burn the spices.
• Then add chopped onions and stir.
• On medium heat saute the onions till translucent stirring often.
• Next add crushed ginger + garlic + green chilies. You can crush in a mortar-pestle.
• Saute on low heat for a couple of seconds or till the raw aroma of ginger and garlic goes away.
• Next add chopped tomatoes. Stir and mix well.
• Then add turmeric powder, red chili powder, garam masala powder and coriander powder.
• On a medium heat, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
• Now add the shredded cabbage. At this step, if you want then you can also add grated carrot or finely chopped or thinly sliced capsicum (bell pepper).
• Mix the cabbage very well with the rest of the masala.
• Season with salt as per taste.
• Stir fry the cabbage on a medium heat and cook them till they turn translucent.
• Then add the cooked rice.
• Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
• Saute the cabbage fried rice for 2 to 3 minutes more after mixing.
• Garnish with coriander leaves or mint leaves.
• Serve cabbage rice hot or warm with a simple dal or raita or yogurt. You can also have it as is.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

CABBAGE RICE

Steps:

• Roast peanuts for 5 minutes.
• Remove the skin of the roasted peanuts.
• Soak rice for an hour.
• Drain off excess water and keep aside.
• In a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil.
• Add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water& salt.
• Mix well.
• Cook on medium flame for 15 minutes.
• Stir.
• Garnish with roasted peanuts and serve.

SOUTHERN-STYLE CABBAGE

Steps:

• In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned.
• Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat.
• Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.

CABBAGE ROLLS

Steps:

• In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well. , Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11x7-in. baking dish. , Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer.