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Stewed cabbage with rice in a frying pan

Skillet Braised Cabbage with Rice

A vegetable dish that works beautifully as a side. This skillet-braised cabbage and rice can stand on its own as a meatless main or serve as a side for meat, fish, or poultry. Season it with whatever spices you like.

sharlis

Recipe author

Stewed cabbage with rice in a frying pan

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Composition / ingredients

Servings:

Cabbage

500

Rice

Onion

100

Carrot

Tomato paste

Water

1.5

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 16 % 4 g

Carbohydrates 76 % 19 g

119 kcal

GI: 26 / 74 / 0

Cooking method

Cooking time: 39 min

Step 1:

How do you braise cabbage with rice in a skillet? Rinse the rice through several changes of water until it runs clear. I used short-grain rice, which is perfect for this recipe. You can leave the rinsed rice sitting in water until you need it — that's what I usually do.
Step 2:

Peel the carrot and grate it on the coarse side of a box grater. Peel the onion and chop it.
Step 3:

Shred the cabbage as thinly as you can.
Step 4:

Pour the vegetable oil into a skillet and let it heat for a couple of minutes. Add the chopped onion and cook it over medium heat, stirring, until translucent — about 2 minutes.
Step 5:

Once the onion has softened a bit, add the carrot and cook over moderate heat for 5 minutes. Don't forget to stir.
Step 6:

Squeeze the cabbage with your hands to release its juices, then add it to the skillet with the carrot and onion. Season with salt to taste and cook over moderate heat for 10 minutes, stirring. I left the skillet uncovered.
Step 7:

Stir the tomato paste into half a cup of water and pour it into the skillet. Add the rinsed rice as well. You can use tomato juice in place of the paste.
Step 8:

At this point add a bit more salt so the rice doesn't come out bland. Stir everything together well.
Step 9:

Pour in the hot water, which the rice needs to steam through.
Step 10:

Braise the cabbage and rice over low heat until done, stirring now and then, with the skillet covered. Figure on about 20 to 25 minutes. Keep in mind the rice will finish cooking a little more after you turn off the heat. I didn't add any more water, so the dish wouldn't turn watery. Before turning off the heat, taste for salt once more and adjust if needed.

If you're a fan of braised cabbage, you'll love this dish. Here it's paired with rice. The rice goes in raw — no need to boil it ahead of time, which cuts the cooking time noticeably. Once it's done, you can stir in some finely chopped fresh dill or parsley. A tasty lunch is guaranteed!