Red Cabbage and Purple Rice Recipe
This red cabbage and purple rice dish brings vibrant color and rich flavor to your table, combining buttery sautéed vegetables with tender, aromatic rice. It’s a comforting side that’s as beautiful as it is satisfying.
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Servings: 4
Calories: 250kcal
Ingredients
- 1/2 onion finely diced
- 2 garlic cloves finely minced
- 30 g / 2 tablespoons unsalted butter
- 3 cups finely shredded red cabbage tightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup jasmine rice no rinsing or soaking required (see Note 1 for other rice types)
- 1 1/4 cups low-sodium vegetable stock alternatively, use chicken stock or water with one stock cube
Garnish (optional):
- 1/4 cup finely chopped green onion
Instructions
- Begin by melting the butter in a large saucepan or a medium-sized pot over medium heat. Allow it to fully liquefy and start to gently sizzle, signaling that it’s ready for the aromatics.
- Add the diced onion and minced garlic to the pan. Sauté for about one minute until the onion softens and the garlic becomes fragrant without browning. Introduce the shredded red cabbage, seasoning it with kosher salt and black pepper. Cook the mixture for 2 to 3 minutes, stirring occasionally, just until the cabbage begins to soften while still retaining its vibrant structure—it will finish cooking with the rice.
- Next, add the jasmine rice and stir thoroughly to coat each grain in the aromatic base. This step ensures the rice absorbs the essence of butter, garlic, and cabbage from the very start.
- Pour in the vegetable stock, then scrape down the sides of the pot to prevent any bits from burning. Press the cabbage and rice mixture gently into the liquid to make sure the rice is fully submerged, promoting even cooking.
- Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to medium-low (or low if your burner runs hot), and cook undisturbed for 12 minutes. Do not lift the lid or stir during this time, as the steam is crucial for perfectly fluffy rice.
- Once cooked, remove the pot from the heat and let it rest for an additional 10 minutes with the lid still on. This resting period allows the moisture to redistribute evenly through the rice.
- Finally, remove the lid and fluff the rice gently using a rubber spatula or rice paddle. Transfer the cabbage-streaked purple rice to a serving dish and finish with a sprinkle of freshly chopped green onion for a pop of color and freshness. Serve warm.
Nutrition
Calories: 250kcal