Description
A flavorful stir-fry featuring cabbage, basmati rice, and aromatic spices for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 8 cloves garlic, minced
- 2 tablespoons fresh ginger, grated or chopped
- ½ teaspoon red pepper flakes
- 1 ½ lbs shredded cabbage
- ½ cup basmati rice
- 6 cups veggie broth
- 1 – 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 bay leaves, optional
- 1 lemon, juice to taste
- 3 scallions, sliced
- Garnishes: scallions, cilantro, crispy shallots, toasted sesame oil, chili crisp
Instructions
- Sauté the onion, garlic, and ginger in the olive oil over medium-high heat until fragrant, about 4 minutes. Lower the heat to medium and continue stirring for 4 more minutes, until tender. Stir in the chili flakes for 1 minute.
- Add the shredded cabbage, rice, veggie broth, salt, pepper, and bay leaves, give a stir, bring to a boil, then cover and simmer gently over medium-low heat for 15 minutes or until cabbage and rice are both tender. Stir in ⅔ of the scallions.
- Squeeze with lemon juice, taste, and adjust the broth with salt, pepper, and chili flakes to make it flavorful. If too salty, add a little water.
- Ladle into bowls and top with more scallions (or cilantro), a drizzle of toasted sesame oil, or chili crisp for heat and color.
Notes
- This recipe can be customized with different veggies based on preference.
- Adjust the amount of red pepper flakes for desired spiciness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg