How To Cook Cabbage Rice - Panlasang Lowcarb with Kersteen/LCfied Recipe/Kersteen Kitchen

cooking oil

🥗Healthier: coconut oil

💰Cheaper: sunflower oil

Coconut oil adds a unique flavor while being healthier.

cumin seeds

💰Cheaper: ground cumin

Ground cumin is more accessible and cheaper.

garam masala

💰Cheaper: curry powder

Curry powder can be a more affordable substitute.

cilantro

💰Cheaper: parsley

Parsley is a common substitute for garnish.

Heat cooking oil in a large pan over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they start to pop, about 1 minute.

Stir in chopped onions; sauté until translucent, about 3-4 minutes.

Add minced ginger and garlic; cook until fragrant, about 1 minute.

Mix in chopped tomatoes and green chili; cook until tomatoes soften, about 3-4 minutes.

Sprinkle in turmeric powder, coriander powder, and salt; stir well to combine.

Add shredded cabbage; cook until wilted, about 5 minutes, stirring occasionally.

Add rinsed rice to the pan; stir to mix with the cabbage and spices.

Pour in water; bring to a boil, then reduce heat to low and cover.

Cook until rice is tender and water is absorbed, about 15-20 minutes.

Remove from heat; let it sit covered for 5 minutes before fluffing with a fork.

Stir in garam masala, lemon juice, and chopped cilantro before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens