Cabbage Rice

Cabbage rice
Given how much Desi and I love our veggies, I never miss an opportunity to use them in almost everything I cook. I fold them into parathas, add them to curries, stir them into pilafs, and they never– ever– let my tastebuds down, adding a nutritious and delicious wallop to just about everything.

The Cabbage Rice I have for you today is a wonderful recipe to spice up plain old rice on a weekday with minimum effort. All the labor needed here is to shred the cabbage, and even that can be done in a jiffy if you happen to have a handy food processor around. The only spices used are ones you likely already have on your spice rack– garam masala, turmeric, and chilli powder.

Most of the cabbage rice recipes I’ve come across usually cook the rice and cabbage separately and then mix them up, but honestly, who wants to be bothered with all the extra time that takes, not to mention the extra pots and pans? My cabbage rice is a one-pot meal and what’s better, the rice and cabbage cook together in the same time to melting, delicious tenderness. All you need is a little tofu yogurt, a crispy, crackling papad, and some mango pickle, and you’re set for bliss.

Here’s the recipe. Enjoy, all!
Cabbage Bhath

Cabbage Rice
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Indian
Serves: 8
  • 3 cups finely shredded green cabbage
  • 1½ cups long-grain rice, like basmati
  • 1 large onion, thinly sliced
  • 2 tomatoes, finely chopped
  • 2 sprigs of curry leaves
  • A 1-inch knob of ginger, grated to a paste
  • 2 tsp canola or other vegetable oil
  • 3 cups water
  • 2 tsp garam masala
  • ½ to 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste
  1. Heat the oil in a large saucepan.
  2. Add the onions and saute them until they turn transparent.
  3. Add the ginger and curry leaves and stir, about 30 seconds.
  4. Add the tomatoes and the spice powders. Mix well and allow it to cook until the oil starts to separate.
  5. Add the cabbage and saute until the cabbage starts to soften, about 3-5 minutes.
  6. Add the rice and stir well to mix for about 2 minutes.
  7. Add the water and bring to a boil. Turn down the heat to a simmer, place a tight lid over the saucepan, and allow the rice to cook, undisturbed, for 15 minutes.
  8. Let the rice stand at least 15 minutes without removing the lid after you turn off the heat.
  9. Garnish with some shredded coconut and coriander leaves, if desired, and spritz a little lemon juice.


Try more great veggie-rice combinations with my:

Carrot Rice

Eggplant Rice (Vangi Bhath)

Tomato Rice

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.


Get new recipes by email. Sign up below.


  1. says

    Hot cabbage rice and pickle sounds perfect in this cold, rainy weather :) It looks very tasty. You’re right about veggies, I also add them to anything possible.

  2. Samarpita says

    Ah, now I know what to do with that lonely cabbage in the fridge. I agree whole heartedly with you that adding veggies to most of the things, improves the taste dramatically. One advantage of vegan food is the explosion of taste of pure veggies in the mouth, not masked by any dairy or anything.

  3. says

    Haymarket, Tiffany, Ameya, Swapna, Nithya: Thanks!

    AMA, the spices give that great yellow color. I love adding turmeric to just about anything because it makes everything look great but more important, it’s great for you.

    Usha, Priya: Thanks!

    Joyful, I agree that cabbage can be hard to like– and it is not one of my top favorites among veggies either. But the wonderful thing about it is it cooks up so tender that it merges with almost anything without being too assertive- parathas, curries, pakoras…

    Tibik, so glad you liked it. The pumpkin seeds sound like a wonderful idea :)

    Vaishali, Kanchan, Thanks!

    Samarpita, you’re exactly right. I love tasting the flavor of the veggies without the dairy to mask it.

    Sush, thanks. I try to keep recipes really simple for weeknights because I usually have no more than half an hour to 45 minutes to get things done. Those quick dishes — literally invented on my feet– often turn into my favorites. :)

  4. Samarpita says

    Update: I tried it tonight. Came out really well. A keeper. I stir-fried some peanuts and added when serving to give it a bit of crunch. We had ours with some freshly made guacamole and pickle. Thanks for the great recipe.

  5. says

    Hi Vaishali – Thanks for this tasty and easy cabbage rice. I made it as part of my Thanksgiving menu, it turned out so well and was loved by all. A keeper for me.

  6. says

    I tried this at home last week, combining it with cucumber raita and chickpeas curry (my husband won’t do without a curry!)….it was absolutely marvelous, no one even guessed that there was cabbage in the rice! thanks so much for the lovely recipe.

Leave a comment!