Cabbage Rice Recipe – Authentic Indian Cabbage & Mustard Seed Fried Rice

Last Updated on 2 months by Neha Deshmukh

Cabbage Rice Recipe – Authentic Indian Cabbage & Mustard Seed Fried Rice

Hey everyone! If you’re anything like me, you’re always looking for quick, flavorful meals that don’t require a ton of effort. This Cabbage Rice is exactly that. I first stumbled upon a version of this at a little roadside eatery during a trip to South India, and I’ve been hooked ever since. It’s a wonderfully comforting dish, packed with flavor, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your typical fried rice. The magic lies in the tempering of mustard seeds and lentils, which creates a wonderfully aromatic base. It’s a fantastic way to use up leftover rice, and it’s a brilliant side dish or a light meal on its own. Plus, it’s ready in under 30 minutes! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Cabbage Rice:

• 3 cups cooked rice (about 300g)
• 2 cups shredded cabbage (about 150g)
• 1 onion, finely chopped
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 2 teaspoons ghee (or oil for vegan option)
• 2 tablespoons fresh coriander leaves, chopped
• Salt to taste
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients!

• Mustard Seeds: These are essential for that signature South Indian flavor. Black mustard seeds are traditionally used, and they really pop when tempered in hot oil.
• Urad Dal & Chana Dal: These lentils add a lovely nutty texture and depth of flavor. Don’t skip them! They’re readily available in Indian grocery stores.
• Spice Levels: Traditionally, this dish has a good kick! But feel free to adjust the red chili powder to your preference. Some families in Andhra Pradesh love to add a pinch of cayenne pepper for extra heat.
• Rice: Any long or medium-grain rice works well. Basmati is lovely, but even day-old plain rice is perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, shred your cabbage. A mandoline slicer makes this super easy, but finely chopping with a knife works just as well.
2. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Now, add the urad dal and chana dal. Roast them until they turn golden brown and crispy. This usually takes a minute or two.
4. Toss in the slit green chilies and chopped ginger. Sauté for about a minute until fragrant. Then, add the chopped onion and cook until it softens, about another minute.
5. Add the shredded cabbage, red chili powder, coriander powder, and turmeric powder. Give everything a good stir to coat the cabbage evenly with the spices.
6. Cover the pan and cook on medium-low heat for about 2 minutes, or until the cabbage softens slightly. You want it to still have a bit of crunch.
7. Add the cooked rice, salt, and ghee. Gently mix everything together, making sure the rice is well combined with the cabbage and spices.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, work in stages.
• Make sure your pan is hot before adding the mustard seeds. This is key to getting them to splutter properly.
• Gentle mixing is key to avoid breaking the rice grains.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of vegetable oil.
• Spice Level Adjustment: If you’re sensitive to spice, start with ½ teaspoon of red chili powder and add more to taste.
• Quick Weeknight Version: Use pre-shredded cabbage to save time! My friend, Priya, swears by this when she’s short on time after work.

Serving Suggestions

This Cabbage Rice is fantastic on its own, but it’s even better with a side dish! I love serving it with a simple dal, a cooling raita, or some crispy papadums. It also pairs beautifully with a vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of rice is best for this recipe?

Any long or medium-grain rice will work. Basmati rice is a great choice for its aroma and fluffy texture, but leftover plain rice is perfectly fine too!

Can I make this ahead of time?

You can prep the ingredients (chop the vegetables, measure the spices) ahead of time. However, it’s best to cook the rice just before serving for the best texture.

How do I adjust the spice level?

Start with a smaller amount of red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce the heat.

What is the purpose of adding ghee?

Ghee adds a rich, nutty flavor and helps to bind the ingredients together. It’s a traditional ingredient in Indian cooking.

Can I use a different oil instead of ghee?

Yes, you can! Vegetable oil, sunflower oil, or coconut oil are all good substitutes. Just keep in mind that they won’t have the same flavor as ghee.