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+ servings

Cabbage Rice

Vaishali · Holy Cow! Vegan Recipes
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree
Cuisine Indian
Servings 8


  • 3 cups finely shredded green cabbage
  • 1 ½ 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


  • Heat the oil in a large saucepan.
  • Add the onions and saute them until they turn transparent.
  • Add the ginger and curry leaves and stir, about 30 seconds.
  • Add the tomatoes and the spice powders. Mix well and allow it to cook until the oil starts to separate.
  • Add the cabbage and saute until the cabbage starts to soften, about 3-5 minutes.
  • Add the rice and stir well to mix for about 2 minutes.
  • 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.
  • Let the rice stand at least 15 minutes without removing the lid after you turn off the heat.
  • Garnish with some shredded coconut and coriander leaves, if desired, and spritz a little lemon juice.
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