Fried Cabbage and Rice Skillet

A vegetable dish that can be served as a side dish. Stewed rice with cabbage in a frying pan can be used as an independent Lenten vegetarian dish or served as a side dish for meat, fish, and poultry dishes. Any spices to suit your taste are possible.
cook time: 39 min
Caleb Huxley
Fried Cabbage and Rice Skillet

Nutrition Facts (per serving)

119
Calories
4g
Fat
19g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Onion 100 g
Salt to taste
Water 1.5 cup
Rice 1 cup
Tomato paste 2 tbsp
Carrot 50 g
Vegetable oil 50 g
Cabbage 500 g

Recipe instructions

Step 1

Step 1
How to stew cabbage with rice in a frying pan? Wash the rice in five waters until transparent. I used short grain rice because it is perfect for this recipe. By the way, after washing the rice, you can leave it in water until you need it. Thatʼs what I usually do.

Step 2

Step 2
Peel the carrots and grate them on a coarse grater. Peel the onion and chop it.

Step 3

Step 3
Shred the cabbage as thinly as possible.

Step 4

Step 4
Pour vegetable oil into a frying pan and heat for a couple of minutes. Add the chopped onion and fry it until translucent over medium heat while stirring. Fry for about 2 minutes.

Step 5

Step 5
When the onions are a little tired, add carrots to the pan and simmer over moderate heat for 5 minutes. Donʼt forget to stir.

Step 6

Step 6
Squeeze the cabbage with your fingers so that it releases juice and place it in a frying pan with carrots and onions. Add salt to taste, simmer the vegetables over moderate heat for 10 minutes, stirring. I did not cover the pan with a lid.

Step 7

Step 7
Dilute tomato paste in half a glass of water. Pour it into the frying pan. We also send the washed rice there. Instead of tomato paste, you can use tomato juice.

Step 8

Step 8
At this stage, add more salt so that the rice does not turn out bland. Mix everything well.

Step 9

Step 9
Pour hot water into the frying pan, which we will need to steam the rice.

Step 10

Step 10
Simmer the cabbage and rice over low heat until cooked, stirring occasionally; cover the pan with a lid. Approximate simmering time is 20-25 minutes. Donʼt forget that the rice will take a little time to cook after turning it off. I didn’t add any more water so that the dish wouldn’t turn out watery. Before turning off the dish, you need to check the salt again and adjust if necessary.

Additional rubrics

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