Cabbage rice with step by step photos. This is a mildly spiced and delicious Indian style cabbage fried rice made with shredded cabbage, basmati rice, onions spices and herbs. Pair it with an Indian pickle or raita for a comforting meal.
Fried rice or for that matter Veg pulao are a nice lunch option most of the times in our busy lives. In fact, if you have some Leftover rice, you can easily create your signature recipe of a fried rice. Usually when I cook fried rice, I cook the rice first, cool the rice grains and add to the fried veggies.
This cabbage fried rice recipe has Indian spices used in it and the taste is different from the usual Chinese veg fried rice. Though using the same method, you can make a Chinese fried rice too. Just skip the Indian spices and add soy sauce or tomato ketchup or schezwan sauce.
This cabbage rice recipe is not spicy and the sweetness of the cabbage compliments the aroma of the spices as well as the basmati rice.
As a variation, you can add veggies like carrot, capsicum or cooked green peas. This will make the cabbage rice more healthy and flavorful. Add these veggies when you add the cabbage as shown in the steps below.
Serve this Indian spiced cabbage rice plain or with a simple dal or raita or pickle or a bowl of yogurt.
How to make Cabbage Rice
1. Pick and rinse 1 cup (200 grams) of basmati rice in running water till the water runs clear of starch.
Soak the rice in enough water for 20 to 30 minutes. Later drain the water from the rice and keep the rice grains aside.
2. Add the rice to a 2 liter pressure cooker. Also add 1.5 cups water and ¼ teaspoon salt.
3. Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium heat.
4. When the pressure comes down on its own, then only open the lid. Gently fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
5. When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams of cabbage gives about 3 cups of shredded cabbage. Keep aside.
Also crush ½ inch ginger + 4 medium garlic + 1 or 2 green chilies, in a mortar-pestle. Chop one medium onion as well as one medium tomato. Keep aside.
Tip – before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
Making cabbage fried rice
6. Heat 2 to 2.5 tablespoons of oil in a frying pan or wok. On a low to medium heat, add the whole spices:
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 2 green cardamom
- 2 cloves
- 1 small to medium tej patta (Indian bay leaf)
Fry the spices till they splutter and become fragrant on low heat. Take care not to burn the spices.
7. Then add ⅓ cup chopped onions.
8. On medium heat, stir and saute the onions till translucent.
9. Next add crushed ½ inch ginger + 4 medium garlic cloves + 1 or 2 green chilies. You can crush in a mortar-pestle.
10. Saute for a few seconds or till the raw aroma of ginger and garlic goes away on low heat.
11. Next add ⅓ cup of chopped tomatoes.
12. Stir and mix well.
13. Then add the following ground spice powders:
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper)
- ¼ teaspoon garam masala powder
- ½ teaspoon coriander powder (ground coriander)
14. On medium heat, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
15. Now add the shredded cabbage. At this step, if you want then you can also add grated carrots or finely chopped or thinly sliced bell pepper (capsicum).
16. Mix the cabbage very well with the rest of the masala.
17. Season with salt as per taste.
18. Stir fry the cabbage on a medium heat and cook them till they turn translucent.
19. Then add the cooked rice.
20. Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
21. Saute the rice for 2 to 3 minutes more after mixing with frequent yet gentle stirring.
22. Garnish the cabbage rice with coriander leaves or mint leaves and then Serve cabbage rice hot or warm as is or with a side of raita, yogurt, pickle or dal.
If you are looking for more Fried rice varieties then do check:
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Cabbage Rice | Cabbage Fried Rice
Ingredients
For cooking rice
- 200 grams basmati rice or 1 cup heaped basmati rice – rinsed and soaked in water for 30 minutes
- 1.5 cups water for pressure cooking rice
- ¼ teaspoon salt as required
Other ingredients
- 2 to 2.5 tablespoon oil
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 2 green cardamoms
- 2 cloves
- 1 small to medium tej patta (Indian bay leaf)
- 1 medium onion chopped or ⅓ cup chopped onion
- 1 medium tomato chopped or ⅓ cup chopped tomatoes
- ½ inch ginger + 4 medium garlic + 1 or 2 green chilies – crushed to a paste in mortar-pestle
- 250 grams cabbage or 3 cups of shredded cabbage or half of a medium cabbage – shredded
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ¼ teaspoon Garam Masala
- ½ teaspoon Coriander Powder (ground coriander)
- salt as required
- some chopped coriander leaves (cilantro leaves) or mint leaves for garnishing
Instructions
Cooking rice
- Pick and rinse 1 cup (200 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Later drain the water from the rice and keep the rice grains aside.
- Add the rice in a 2 liter pressure cooker. Also add 1.5 cups water and salt.
- Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium heat.
- When the pressure comes down on its own, then only open the lid and gently fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
Preparation for cabbage rice
- When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams cabbage gives about 3 cups of shredded cabbage. Keep aside.
- Also crush ginger + garlic + green chilies, in a mortar-pestle. Chop onion as well as tomato. Keep aside.
- Before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
Making cabbage rice
- Heat oil in a frying pan or wok. On a low to medium heat, add the whole spices – cumin seeds, cinnamon, green cardamoms, cloves and tej patta. Fry the spices till they splutter and become fragrant. Take care that you don't burn the spices.
- Then add chopped onions and stir.
- On medium heat saute the onions till translucent stirring often.
- Next add crushed ginger + garlic + green chilies. You can crush in a mortar-pestle.
- Saute on low heat for a couple of seconds or till the raw aroma of ginger and garlic goes away.
- Next add chopped tomatoes. Stir and mix well.
- Then add turmeric powder, red chili powder, garam masala powder and coriander powder.
- On a medium heat, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
- Now add the shredded cabbage. At this step, if you want then you can also add grated carrot or finely chopped or thinly sliced capsicum (bell pepper).
- Mix the cabbage very well with the rest of the masala.
- Season with salt as per taste.
- Stir fry the cabbage on a medium heat and cook them till they turn translucent.
- Then add the cooked rice.
- Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
- Saute the cabbage fried rice for 2 to 3 minutes more after mixing.
- Garnish with coriander leaves or mint leaves.
- Serve cabbage rice hot or warm with a simple dal or raita or yogurt. You can also have it as is.
Nutrition Info (Approximate Values)
This Cabbage Rice post from the archives first published in Jan 2016 has been republished and updated on 26 June 2022.
