On the hunt for a light and healthy side? Look no further than this flavorful Rice And Cabbage recipe.
Among home cooks, there seems to be two types of people. There are those who cook every part of the meal simultaneously so that it’s all ready at the same time, and those who focus primarily on the main dish, relegating the side dishes to hurried afterthoughts. I like to think of myself as the former, but I often fall into the latter group. It’s hard to focus on everything at once!
That’s one of many reasons why I love this rice and cabbage side: I barely have to think about it. I’m a big brown rice fan, so I almost always have some cooked brown rice left over. I love buying cabbage partly because of how long it stays good in the fridge, so I usually have a head of it stashed away.
So, when I’m almost done cooking the main dish and have suddenly realized I have no sides, I reach for the cabbage and rice. This healthy dish is both a starch and a veggie, it comes together so quickly, and it’s hearty enough to complete any meal. Whip out this recipe when you need a speedy all-in-one side!
Is Rice And Cabbage Healthy?
This dish is very healthy! It’s low in calories and fat, and both the cabbage and brown rice contribute some fiber. Cabbage and onions both contain a bit of vitamin C, and brown rice is a good source of several B vitamins. Olive oil lends some healthy fats to the side dish, too. Overall, this dish is vegan and gluten-free, so it can easily fit into many different diets.
How To Choose A Good Cabbage
Since you can’t exactly see inside a head of cabbage, picking the right cabbage can be somewhat tricky. Keep these two simple things in mind when you’re cabbage shopping:
- Choose a heavy cabbage for its size: Cabbages should be dense and heavy for their size, but I’ve come across light heads of cabbage as well. If you have a choice between a lighter head and a heavier one of the same size, choose the heavier one; you’ll end up with more cabbage that way.
- Avoid discolored cabbages: It’s okay if the outer leaves of a cabbage don’t look all that great, because you’ll peel those off before you start chopping it. But if the cabbage is yellowed all around or is any color other than what it’s supposed to be (typically green or purple), don’t choose that one.
How Do I Store Leftovers?
Rice and cabbage leftovers can be refrigerated in an airtight container for 3-4 days. You can also freeze them in freezer-safe containers or zip-top bags for up to 3 months. Simply thaw in the fridge overnight before reheating.
Rice and cabbage can be reheated by pan-frying, microwaving, or baking in the oven.
Serving Suggestions
Rice and cabbage is a perfect side dish for virtually any main protein. Try it with a juicy Roasted Chicken, Pan-Fried Boneless Pork Chops, Honey-Glazed Salmon, Crispy Baked Tofu, or Keto Steak With Garlic Butter Mushrooms. You can also serve it up with Beef And Pork Meatloaf, or even a legume dish like One-Pot Creamy Peanut-Spinach Lentils. Honestly, I’d even eat this side for breakfast with a Fried Egg on top. It’s hard to go wrong with this simple combination of ingredients!
Ingredients
- 1 tablespoon olive oil
- 4 cups green cabbage shredded
- ½ cup onion finely chopped
- 1 cup brown rice cooked
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shredded cabbage and chopped onion. Sauté until the vegetables are tender and the cabbage is slightly caramelized, about 8 minutes.
- Stir in the cooked brown rice, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and the flavors are well combined.
- If desired, add apple cider vinegar for a tangy flavor, and cook for another 2 minutes. Serve warm as a nutritious side dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks!
Thanks for the feedback!