Cabbage Pulav/Cabbage Rice

Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don’t like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don’t think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more…

Here goes the Cabbage pulav recipe-

 

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins
 TOTAL TIME:40 Mins                                            COURSE:  MAIN
 CUISINE:  NORTH INDIAN                                  SERVINGS: 5
 AUTHOR: Rajni Ram
 
 

 

 
 
    Ingredients:
     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)
    Cabbage 1/2 of a medium one. chopped to think strips
    Capsicum 1 medium chopped to strips
    Tomato 1 large chopped 
    Cumin seeds 1 tsp
    Fennel seeds 1/2 tsp
    Shah jeera/ Caraway seeds 1/2 tsp
    Cinnamon 1 inch stick
    Turmeric powder 1/2 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala powder 1/2 tsp
    Oil for sauteing 1 tbsp 
    Fresh coriander leaves chopped for garnish
 
 
   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.
 
 
STEPWISE RECIPE FOLLOWS:
 
1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 
 



 
2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.
 



 
3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 
 



 
 
4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .
 



 
NOTES:
 
1. Instead of the regular cabbage one can also use Purple or Red cabbage.
2. Other vegetables or soya chunks can also be added.
 
 
  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
 
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