Cabbage Rice Recipe – Quick Indian Cabbage & Peas Fried Rice

Last Updated on 2 months by Neha Deshmukh

Cabbage Rice Recipe – Quick Indian Cabbage & Peas Fried Rice

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting, and flavourful meals that don’t take all day to make. This Cabbage Rice is exactly that! It’s a simple Indian-style fried rice packed with goodness, and it’s become a regular in my kitchen. I first made this when I was craving something warm and satisfying, but didn’t have a ton of ingredients on hand – and it’s been a lifesaver ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Cabbage Rice is seriously a winner. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to sneak in some extra veggies! The combination of crunchy cabbage, sweet peas, and fragrant spices is just so good. It’s a comforting, flavourful dish that the whole family will enjoy.

Ingredients

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

• 1.5 cups cooked rice (Basmati works beautifully!)
• 1 cup shredded cabbage
• 0.25 cup green peas
• 1 small onion, finely chopped
• 3 green chilies, slit or chopped (adjust to your spice preference!)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 2 tbsp coriander powder
• 1 tsp channa dal (split chickpeas)
• A pinch of turmeric powder
• A few curry leaves
• 2 tbsp oil
• Salt to taste

Ingredient Notes

A few little tips to make this recipe even better!

• Rice is Key: I prefer using leftover rice for this recipe – it fries up much better! Basmati rice is my go-to for its lovely aroma, but any long-grain rice will work.
• Channa Dal & Curry Leaves: Don’t skip these! They really add an authentic Indian flavour. Channa dal gives a lovely nutty texture, and curry leaves are just…magic. You can find channa dal at most Indian grocery stores, or online.
• Cabbage Choice: You can use green or purple cabbage, whatever you have on hand.
• Spice it Up: Green chilies add a nice kick. Feel free to adjust the quantity based on how spicy you like things.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soften the cabbage and peas. In a covered vessel, combine the shredded cabbage, green peas, a sprinkle of water, salt, and a pinch of turmeric powder. Cook until they’re tender but still have a little crunch – about 5-7 minutes. Set aside.
2. Now, heat the oil in a large pan or wok over medium heat. Add the cumin seeds and channa dal. Let them sizzle and pop for a few seconds until fragrant – this is where the magic starts!
3. Add the chopped onion and green chilies. Fry until the onions turn a lovely golden brown.
4. Stir in the ginger-garlic paste and coriander powder. Cook for another 1-2 minutes, stirring constantly, until everything is nicely combined and fragrant.
5. Time to bring it all together! Add the cooked cabbage-peas mixture to the spice base. Give it a good mix, and adjust the salt to your liking.
6. Finally, add the cooked rice and toss everything together until well combined and heated through.

Serve immediately!

Expert Tips

• High Heat is Your Friend: For the best fried rice, use medium-high heat. This helps to create that slightly crispy texture.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding the pan.
• Fresh is Best: Fresh ginger-garlic paste always tastes better than the store-bought stuff, but if you’re short on time, store-bought is perfectly fine.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies to 1 or omit them altogether.
  • Medium: Use 2-3 green chilies.
  • Hot: Add an extra green chili or a pinch of red chili powder.
• Quick Weeknight Meal Variation: Use pre-cut shredded cabbage and frozen peas to save even more time. My friend Sarah swears by this when she’s having a particularly hectic week!

Serving Suggestions

This Cabbage Rice is delicious on its own, but it’s even better with some accompaniments!

• Raita: A cooling raita (yogurt dip) is the perfect counterpoint to the spices.
• Banana Chips: The crunchy texture of banana chips adds a lovely contrast.
• Papadums: Crispy papadums are always a welcome addition to an Indian meal.

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. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of rice is best for this Cabbage Rice? Basmati rice is my favourite, but any long-grain rice will work well. Leftover rice is ideal!
• Can I make this ahead of time? You can prep the vegetables and spice paste ahead of time, but I recommend assembling and cooking the rice just before serving for the best texture.
• How can I adjust the spice level? Easily! Just adjust the number of green chilies you use.
• What is Channa Dal and where can I find it? Channa Dal is split chickpeas. You can find it at most Indian grocery stores or online.
• Can I use frozen peas in this recipe? Absolutely! Frozen peas are a great convenience. Just add them directly to the cabbage while cooking.

Enjoy this simple and flavourful Cabbage Rice! I hope it becomes a favourite in your kitchen too. Let me know in the comments if you try it, and how it turns out!