riced cabbage (2 ways: plain + curried)

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It’s no secret that I love cauliflower rice, but I wanted to showcase another vegetable that I also grate and make into a spoonable form, a kind of “bulk” component to my meals (similar to real rice’s role in a meal). I was also just really inspired by this gorgeous light purple/green hued cabbage they had at the market:

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INGREDIENTS

  • 275g green cabbage (I used about half of a medium sized head)
  • 125g onion (about 1 medium)
  • 2 cloves of garlic
  • 1 tablespoon coconut oil, or lard/tallow
  • 1/8 teaspoon sea salt
  • red boat fish sauce to taste

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Instructions

GRATE

1. Begin by grating your cabbage. My particular food processor came with a convenient grating insert so I used that. Using a box grater should also be fine, but cabbage is quite a dangerous thing to hand-grate in my opinion, as the leaves start falling apart really quickly and it gets hard to grip. If you have a food processor but no grating insert, I would recommend chopping your cabbage coarsely and pulsing it to get the same result.

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MINCE

2. Finely mince your onion and garlic (a garlic press is super helpful).

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COOK

3. Melt a tablespoon of coconut oil or lard in a large fry pan, and cook first the onion and garlic until just beginning to brown on medium high heat, stirring constantly to release steam (we’re going for a fairly dry end product here).

4. Add all of the cabbage next and stir to combine. Cover the entire pan (my fry pan didn’t come with a lid, so I used my large baking sheet) and steam for about 2 minutes.

5. Remove the lid, add the sea salt, turn the heat up to high, and cook until desired consistency and dryness is reached. If you’d like, add a few drops of red boat fish sauce to taste here.

Here is your basic riced cabbage, topped with fresh scallions:

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But wait! Here’s where it gets fun! If you enjoy cooking with a lot of different spice blends, this riced cabbage is the perfect blank canvas to use with all kinds of different flavors. I used half a batch of this to make a curried variation:

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PREP

1. For half of the riced cabbage recipe, I used about 100g of chopped broccoli, 5g of fresh ginger, 2 tablespoons of coconut flakes, and 1 teaspoon of curry powder to make my curried variation.

2. Begin by melting 1 tablespoon of coconut oil in a large fry pan. Place all of the broccoli in the pan with 2 tablespoons of water. Cook on high heat until all the water’s gone and the broccoli is just tender. Remove from the pan and set aside.

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TOAST

2. In the same pan (which should be dry) toss in the coconut flakes and curry powder and lightly toast on medium heat.

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STIR FRY

3. Toss in your plain batch of cooked riced cabbage and the ginger slices and combine well until the curry powder is evenly distributed. Continue stirring and let fry on high heat for about a minute.

4. Add the cooked broccoli back to the pan and stir well to combine.

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There you have it! Two variations of riced cabbage. These keep very well in the fridge in an airtight container, but as always, it’s best to enjoy hot off the pan. Enjoy!

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