Just when you thought cabbage couldn’t get any more versatile, these 20 cabbage rice recipes prove it’s the ultimate weeknight hero! From cozy comfort bowls to quick skillet dinners, discover how this humble duo transforms into meals your whole family will crave. Get ready to bookmark your new favorites—let’s dive into these delicious ideas for breakfast, lunch, and dinner!
Spicy Kimchi Fried Rice with Cabbage
Crisp cabbage and fermented kimchi transform leftover rice into a fiery, satisfying meal in under 30 minutes. This one-pan wonder balances pungent, spicy, and savory notes with minimal cleanup required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons rendered bacon fat
– 1 cup finely shredded green cabbage
– 1 cup coarsely chopped napa cabbage kimchi, with 2 tablespoons of its brine
– 3 cups day-old cooked jasmine rice, grains separated
– 2 pasture-raised eggs, lightly beaten
– 2 teaspoons toasted sesame oil
– 1 teaspoon gochugaru (Korean red pepper flakes)
– 2 thinly sliced scallions, green parts only
– 1 tablespoon unsalted butter
Instructions
1. Heat a large cast-iron skillet or wok over medium-high heat until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons of rendered bacon fat to the hot skillet, swirling to coat the surface evenly.
3. Add 1 cup of finely shredded green cabbage, stir-frying for 2-3 minutes until edges begin to caramelize and soften.
4. Incorporate 1 cup of coarsely chopped napa cabbage kimchi along with 2 tablespoons of its brine, cooking for 2 minutes to intensify the fermented flavor.
5. Tip: For optimal texture, use cold, day-old rice straight from the refrigerator to prevent clumping.
6. Add 3 cups of day-old cooked jasmine rice, breaking up any lumps with a spatula, and stir-fry for 4-5 minutes until grains are hot and slightly crispy.
7. Create a well in the center of the rice mixture by pushing it to the skillet’s edges.
8. Pour 2 lightly beaten pasture-raised eggs into the well, letting them set for 30 seconds before scrambling gently with chopsticks.
9. Tip: Allow the eggs to set partially before scrambling to create distinct, tender curds rather than a fine scramble.
10. Fold the scrambled eggs into the rice mixture until evenly distributed.
11. Drizzle 2 teaspoons of toasted sesame oil and sprinkle 1 teaspoon of gochugaru over the rice, tossing to combine thoroughly.
12. Cook for 1 final minute to allow the flavors to meld, then remove from heat.
13. Tip: Finish with a pat of butter off the heat for a glossy, rich sheen without making the dish greasy.
14. Stir in 1 tablespoon of unsalted butter until melted and glossy.
15. Garnish with 2 thinly sliced scallions (green parts only) just before serving.
Smoky bacon fat and funky kimchi create a deeply savory base, while the cabbage adds a crucial crunch. Serve it straight from the skillet with a fried egg on top for extra richness, or alongside quick-pickled vegetables to cut the heat.
Vegan Cabbage and Mushroom Fried Rice
This vegan fried rice transforms humble cabbage and mushrooms into a satisfying, umami-packed meal. The key is high-heat cooking to develop deep flavors and crisp textures without any animal products. Toss everything together quickly for a nutritious weeknight dinner that comes together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 tablespoons refined coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 4 cups finely shredded green cabbage
– 3 cups cooked and chilled jasmine rice
– 3 tablespoons tamari
– 1 tablespoon toasted sesame oil
– ½ cup frozen green peas
– 2 scallions, thinly sliced
Instructions
1. Heat a large wok or skillet over high heat for 90 seconds until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons refined coconut oil and swirl to coat the cooking surface evenly.
3. Add 1 finely diced yellow onion and cook for 3 minutes, stirring constantly, until translucent and lightly browned at the edges.
4. Stir in 3 minced garlic cloves and cook for 45 seconds until fragrant but not browned.
5. Add 8 ounces thinly sliced cremini mushrooms in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
6. Stir mushrooms and cook for another 2 minutes until they release their moisture and become tender.
7. Add 4 cups finely shredded green cabbage and cook for 3 minutes, tossing frequently, until wilted and slightly charred.
8. Incorporate 3 cups cooked and chilled jasmine rice, breaking up any clumps with a spatula.
9. Cook rice mixture for 2 minutes without stirring to create a crispy bottom layer, then toss to combine.
10. Pour 3 tablespoons tamari and 1 tablespoon toasted sesame oil around the edges of the wok so they sizzle upon contact.
11. Immediately add ½ cup frozen green peas and toss everything together for 1 minute until peas are heated through and rice is evenly coated.
12. Remove from heat and fold in 2 thinly sliced scallions.
Zesty with tamari and aromatic from toasted sesame oil, this dish offers contrasting textures from crispy rice bits to tender cabbage ribbons. Serve immediately in shallow bowls, garnished with extra scallions and a drizzle of chili crisp for added heat, or pack it cold for a flavorful next-day lunch.
Chinese-Style Cabbage and Egg Rice Bowl
Rustle up a satisfying meal in minutes with this Chinese-inspired rice bowl. It transforms humble cabbage and eggs into a savory, umami-packed dish. Perfect for busy weeknights when you crave something comforting yet light.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon avocado oil
– 2 large pasture-raised eggs, lightly beaten
– 4 cups finely shredded Napa cabbage
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 2 tablespoons light soy sauce
– 1 teaspoon toasted sesame oil
– 2 cups cooked jasmine rice, kept warm
– 1 scallion, thinly sliced for garnish
Instructions
1. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Pour the lightly beaten pasture-raised eggs into the hot oil. Let them set for 15 seconds without stirring.
3. Gently scramble the eggs with a spatula until just set but still slightly soft, about 45 seconds. Tip: Remove eggs promptly to prevent overcooking; they will finish cooking later.
4. Transfer the scrambled eggs to a clean plate and set aside.
5. In the same skillet, add the finely shredded Napa cabbage, minced garlic, and freshly grated ginger.
6. Stir-fry the mixture over high heat for 3-4 minutes until the cabbage is wilted but still crisp-tender. Tip: High heat ensures quick cooking to retain the cabbage’s texture and bright color.
7. Return the scrambled eggs to the skillet with the cabbage.
8. Add light soy sauce and toasted sesame oil to the skillet.
9. Toss everything together for 1 minute until evenly coated and heated through.
10. Divide the warm jasmine rice between two bowls.
11. Top the rice evenly with the cabbage and egg mixture.
12. Garnish each bowl with thinly sliced scallion.
Elegant in its simplicity, this bowl offers a delightful contrast of fluffy eggs against the crisp-tender cabbage, all coated in a savory, gingery sauce. For a creative twist, drizzle with chili crisp or serve alongside pickled vegetables to cut through the richness. The dish holds up well for meal prep, making it a versatile staple for any home cook.
Crispy Cabbage and Bacon Fried Rice
Unbelievably simple yet deeply satisfying, this fried rice transforms humble cabbage into a crispy, savory delight. Bacon adds smoky richness while leftover rice ensures perfect texture. It’s a quick weeknight solution that feels indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 6 oz thick-cut applewood-smoked bacon, diced
– 2 tbsp rendered bacon fat, reserved
– 1 tbsp toasted sesame oil
– 4 cups finely shredded green cabbage
– 1 cup diced yellow onion
– 3 cloves garlic, minced
– 2 tsp freshly grated ginger
– 3 cups day-old cooked jasmine rice, grains separated
– 2 pasture-raised eggs, lightly beaten
– 3 tbsp tamari
– 1 tsp rice vinegar
– 2 scallions, thinly sliced
Instructions
1. Render diced bacon in a large cast-iron skillet over medium heat for 8–10 minutes until crisp and fat is fully rendered.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of rendered bacon fat in the skillet.
3. Increase heat to medium-high and add shredded cabbage to the skillet; cook undisturbed for 4 minutes to develop a caramelized crust.
4. Stir cabbage and continue cooking for 3–4 more minutes until edges are deeply browned and crispy.
5. Add diced onion and cook for 3 minutes until translucent, stirring occasionally.
6. Push vegetables to the skillet’s perimeter, creating a well in the center; add toasted sesame oil to the well.
7. Sauté minced garlic and grated ginger in the oil for 45 seconds until fragrant but not browned.
8. Incorporate day-old jasmine rice into the skillet, breaking up any clumps with a spatula to ensure even frying.
9. Spread rice into a single layer and cook undisturbed for 2 minutes to develop a toasted crust, then stir and repeat for another 2 minutes.
10. Push rice mixture to the skillet’s sides, pour lightly beaten eggs into the center, and scramble for 1–2 minutes until softly set.
11. Fold scrambled eggs into the rice mixture along with reserved crisp bacon, tamari, and rice vinegar.
12. Cook for 1 final minute, stirring constantly to integrate flavors and evaporate excess liquid.
13. Remove from heat and garnish with thinly sliced scallions.
Just-cooked cabbage retains a pleasant crunch against the chewy rice, while bacon lends a salty, umami depth. For a creative twist, top with a fried egg or serve alongside pickled vegetables to cut through the richness. This dish balances smoky, savory, and subtly sweet notes in every bite.
Lebanese-Inspired Cabbage and Rice with Lemon
Fragrant and comforting, this Lebanese-inspired cabbage and rice dish balances bright lemon with earthy spices. It’s a one-pot wonder that transforms humble ingredients into a satisfying meal. Perfect for weeknights yet special enough for gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 large green cabbage, cored and thinly sliced
– 1 cup basmati rice, rinsed until water runs clear
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 2 cups low-sodium vegetable broth
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Kosher salt to taste
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent and edges begin to brown, 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add ground cumin, coriander, and cinnamon; toast spices for 30 seconds to release oils.
5. Incorporate sliced cabbage in batches, stirring until slightly wilted before adding more.
6. Cook cabbage mixture, stirring occasionally, until edges begin to caramelize, 8-10 minutes.
7. Add rinsed basmati rice and stir to coat with aromatics, 1 minute.
8. Pour in vegetable broth and lemon juice, scraping any browned bits from pot bottom.
9. Bring to a boil, then immediately reduce heat to low.
10. Cover tightly and simmer until rice is tender and liquid is absorbed, 15-18 minutes.
11. Remove from heat and let stand, covered, for 5 minutes to allow steam to finish cooking rice.
12. Fluff mixture gently with a fork to separate grains without mashing.
13. Fold in chopped parsley and season with kosher salt.
The rice should be tender yet distinct, while the cabbage retains a pleasant bite. Bright lemon cuts through the warm spices, creating layers of flavor. Serve alongside grilled lamb or topped with toasted pine nuts for added texture.
Curry-Spiced Cabbage and Rice with Chickpeas
Zesty and satisfying, this one-pot meal transforms humble cabbage into a vibrant centerpiece. Curry-spiced cabbage and rice with chickpeas delivers bold flavor with minimal effort, perfect for busy weeknights. It’s a complete vegetarian dinner that comes together in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1 small head green cabbage, cored and thinly sliced
– 1 cup basmati rice, rinsed until water runs clear
– 1 (15-ounce) can chickpeas, drained and rinsed
– 2 cups vegetable broth
– 1/2 cup full-fat coconut milk
– 1/4 cup fresh cilantro, chopped
– Kosher salt
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent and edges begin to brown, 6–8 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, 1 minute.
4. Add curry powder, turmeric, and cayenne pepper; toast spices, stirring constantly, for 30 seconds to bloom their flavors.
5. Incorporate thinly sliced cabbage in two batches, allowing the first batch to wilt slightly before adding the second.
6. Season with 1 teaspoon kosher salt and cook, stirring occasionally, until cabbage is tender but retains some bite, 8–10 minutes.
7. Stir in rinsed basmati rice until grains are coated in spiced butter.
8. Add drained chickpeas, vegetable broth, and coconut milk; bring to a boil.
9. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, 18–20 minutes.
10. Remove from heat and let stand, covered, for 5 minutes to allow rice to steam fully.
11. Fluff mixture gently with a fork, then fold in chopped cilantro.
12. Taste and adjust seasoning with additional kosher salt if needed.
Unctuous coconut milk creates a creamy sauce that clings to each grain of rice. The cabbage softens into silky ribbons while maintaining subtle crunch, contrasting with the tender chickpeas. Serve topped with a dollop of yogurt or alongside roasted cauliflower for added texture.
Sweet and Sour Cabbage Rice Stir-Fry
A vibrant, tangy stir-fry that transforms humble cabbage and rice into a weeknight hero. This dish balances sweet pineapple with sharp rice vinegar for a punchy flavor profile that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ cups long-grain white rice, rinsed
– 2 tbsp cold-pressed avocado oil
– 1 lb green cabbage, thinly sliced (about 6 cups)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– ½ cup pineapple chunks, fresh or canned in juice
– ¼ cup rice vinegar
– 2 tbsp low-sodium soy sauce
– 1 tbsp honey
– 1 tsp toasted sesame oil
– 2 scallions, thinly sliced
Instructions
1. Cook the rinsed rice according to package instructions until tender, then fluff with a fork and set aside uncovered to prevent clumping.
2. Heat the avocado oil in a large wok or skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add the diced onion and cook, stirring frequently, until translucent and lightly browned at the edges, 4–5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
5. Add the thinly sliced cabbage in two batches, allowing the first batch to wilt slightly before adding the second to ensure even cooking.
6. Cook the cabbage, tossing constantly with tongs, until it softens but retains a slight crunch, 5–6 minutes.
7. In a small bowl, whisk together the rice vinegar, soy sauce, and honey until fully combined.
8. Push the cabbage mixture to the sides of the wok, creating a well in the center.
9. Pour the sauce mixture into the well and let it bubble for 30 seconds to reduce slightly and intensify the flavor.
10. Add the cooked rice and pineapple chunks to the wok, tossing everything together until evenly coated and heated through, 2–3 minutes.
11. Drizzle with toasted sesame oil and remove from heat.
12. Garnish with sliced scallions and serve immediately.
Perfectly balanced between crisp-tender cabbage and fluffy rice, each bite delivers a bright acidity from the vinegar that cuts through the subtle sweetness. For a textural contrast, top with crushed roasted peanuts or serve alongside pan-seared tofu to make it a complete meal.
Greek-Inspired Cabbage Rice with Feta and Olives
Just when you need a hearty yet fresh weeknight meal, this Greek-inspired cabbage rice delivers. Juicy cabbage and briny olives mingle with tangy feta for a satisfying one-pan dish that’s ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage, cored and thinly sliced
– 1 cup long-grain white rice, rinsed
– 1 cup Kalamata olives, pitted and halved
– 4 oz. block feta cheese, crumbled
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 2 cups low-sodium vegetable broth
– 1 tsp dried oregano
– ½ tsp freshly ground black pepper
– ¼ cup fresh dill, chopped
Instructions
1. Heat extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent and edges begin to brown, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add thinly sliced cabbage in two batches, stirring after each addition to wilt slightly.
5. Cook cabbage, stirring occasionally, until softened and lightly browned in spots, 8–10 minutes.
6. Tip: For deeper flavor, let cabbage develop a light caramelization without stirring constantly.
7. Stir in rinsed long-grain white rice, dried oregano, and freshly ground black pepper, coating grains with oil.
8. Pour in low-sodium vegetable broth and bring to a simmer.
9. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, 18–20 minutes.
10. Tip: Avoid lifting the lid during simmering to ensure even cooking and prevent steam escape.
11. Remove from heat and let rest, covered, for 5 minutes.
12. Gently fold in halved Kalamata olives, crumbled feta cheese, and chopped fresh dill.
13. Tip: Add feta off-heat to maintain its creamy texture and prevent excessive melting.
14. Fluff mixture with a fork to combine evenly.
You’ll love the tender, slightly chewy rice against the crisp-tender cabbage and pops of salty feta. Bright dill and briny olives cut through the richness, making each bite balanced. Serve it warm as a standalone vegetarian main or alongside grilled lemon-herb chicken for a complete Mediterranean spread.
Smoked Sausage and Cabbage Rice Bake
Nourishing comfort food doesn’t require hours. This one-pan bake combines savory smoked sausage with tender cabbage and rice for a complete, fuss-free meal. It’s the perfect solution for busy weeknights when you crave something hearty and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon extra virgin olive oil
– 1 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 small head green cabbage, cored and thinly sliced (about 6 cups)
– 1 1/2 cups long-grain white rice, rinsed
– 3 cups low-sodium chicken stock
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the extra virgin olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
3. Add the sliced smoked kielbasa. Sear until browned on both sides, about 3-4 minutes total. Remove the sausage with a slotted spoon and set aside.
4. In the same skillet, add the finely diced yellow onion. Sauté until translucent, about 4 minutes.
5. Add the minced garlic and cook until fragrant, about 30 seconds. Tip: Adding garlic after the onion prevents it from burning.
6. Add the thinly sliced green cabbage to the skillet. Cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
7. Stir in the rinsed long-grain white rice, ensuring it is coated in the pan juices.
8. Pour in the low-sodium chicken stock, then stir in the smoked paprika and freshly cracked black pepper.
9. Return the seared sausage to the skillet, nestling it into the mixture. Bring the liquid to a simmer.
10. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
11. Bake for 25 minutes. Tip: Do not uncover the skillet during baking to ensure the rice steams properly.
12. After 25 minutes, remove the cover and bake for an additional 5 minutes to allow any excess surface moisture to evaporate.
13. Remove the skillet from the oven. Let it rest, covered, for 10 minutes. Tip: This resting period allows the rice to finish absorbing liquid and firms up the texture.
14. Fluff the rice gently with a fork, then fold in the finely chopped fresh flat-leaf parsley.
Just out of the oven, the rice is perfectly tender and each grain remains distinct. The smoked sausage infuses the entire dish with a deep, savory flavor, while the cabbage softens into a sweet, melting texture. For a bright finish, serve with a dollop of whole-grain mustard or a squeeze of fresh lemon juice.
Coconut Milk Cabbage Rice with Shrimp
Rethink your weeknight dinner routine with this creamy, aromatic one-pot wonder. It transforms humble cabbage and rice into a luxurious meal with rich coconut milk and plump shrimp. You’ll have a restaurant-quality dish on the table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 cups jasmine rice, rinsed until water runs clear
– 1 lb large wild-caught shrimp, peeled and deveined
– 1 small head green cabbage, cored and thinly sliced
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken stock
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp coconut oil
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent and edges begin to brown, 4-5 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, about 30 seconds, to prevent burning.
4. Add thinly sliced cabbage and kosher salt; cook, stirring occasionally, until cabbage wilts and reduces in volume by half, 5-6 minutes.
5. Pour in rinsed jasmine rice, stirring to coat grains in the oil and aromatics for 1 minute to lightly toast.
6. Add full-fat coconut milk and low-sodium chicken stock, scraping the bottom of the pot to incorporate any browned bits.
7. Bring the mixture to a boil, then immediately reduce heat to low and cover tightly with a lid.
8. Simmer undisturbed for 15 minutes; the rice should be tender and have absorbed most of the liquid.
9. Nestle peeled and deveined shrimp into the hot rice mixture in a single layer; cover and cook until shrimp turn opaque and firm, 4-5 minutes.
10. Remove from heat and let rest, covered, for 5 minutes to allow flavors to meld and residual heat to finish cooking the shrimp.
11. Fluff the rice gently with a fork, then fold in freshly cracked black pepper and half of the chopped cilantro.
12. Garnish with remaining cilantro and serve immediately with lime wedges on the side.
This dish achieves a perfect textural contrast between the creamy, coconut-infused rice and the crisp-tender shreds of cabbage. The plump shrimp add a sweet, briny counterpoint to the aromatic base. Try serving it in shallow bowls with a drizzle of chili crisp or alongside a simple cucumber salad for a complete meal.
Korean-Style Cabbage and Beef Rice Bowl
Korean-style cabbage and beef rice bowls deliver bold, savory flavors in a simple, satisfying meal. Keep ingredients prepped for a quick assembly that’s perfect for busy weeknights. This recipe balances tender beef, crisp cabbage, and a glossy, umami-rich sauce over steaming rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 4 cups napa cabbage, thinly sliced
– 1 cup jasmine rice, rinsed
– 2 cups filtered water
– 3 tbsp toasted sesame oil
– 2 tbsp clarified butter
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– ¼ cup low-sodium soy sauce
– 2 tbsp gochujang (Korean red pepper paste)
– 1 tbsp rice vinegar
– 1 tbsp granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 2 scallions, thinly sliced
– 1 tsp toasted sesame seeds
Instructions
1. Rinse 1 cup jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups filtered water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove the rice from heat and let it steam, covered, for 10 minutes.
5. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp granulated sugar until smooth.
6. Heat 1 tbsp toasted sesame oil and 2 tbsp clarified butter in a large skillet over medium-high heat until shimmering.
7. Add 1 lb thinly sliced flank steak to the skillet in a single layer, cooking undisturbed for 2 minutes to develop a sear.
8. Flip the steak and cook for an additional 1 minute, then transfer to a plate.
9. Tip: Avoid overcrowding the skillet to ensure the beef browns properly instead of steaming.
10. Reduce heat to medium and add 2 tbsp toasted sesame oil to the same skillet.
11. Sauté 4 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant.
12. Add 4 cups thinly sliced napa cabbage and cook for 4–5 minutes, stirring occasionally, until wilted but still crisp.
13. Tip: For optimal texture, slice the cabbage uniformly to ensure even cooking.
14. Return the cooked beef to the skillet with the cabbage.
15. Pour the prepared sauce over the beef and cabbage, stirring to coat evenly, and simmer for 2 minutes.
16. Push the beef and cabbage mixture to one side of the skillet.
17. Pour 2 lightly beaten pasture-raised eggs into the empty side of the skillet.
18. Let the eggs set for 30 seconds, then gently scramble until softly cooked, about 1 minute.
19. Fold the scrambled eggs into the beef and cabbage mixture.
20. Tip: Cook the eggs just until set to keep them tender and prevent rubberiness.
21. Divide the cooked jasmine rice among four bowls.
22. Top each bowl evenly with the beef, cabbage, and egg mixture.
23. Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds.
Perfectly cooked jasmine rice provides a fluffy base that soaks up the glossy, savory sauce. The flank steak stays tender against the crisp cabbage, while the scrambled eggs add a creamy richness. For a creative twist, serve with a side of quick-pickled radishes or drizzle with a touch of chili crisp to amplify the heat.
Mediterranean Cabbage Rice with Herbs and Lemon
Keen to lighten up your grain routine? This vibrant Mediterranean cabbage rice swaps traditional grains for finely shredded cabbage, creating a low-carb base that soaks up bright lemon and fresh herbs. It’s a quick, one-pan wonder that delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large head green cabbage, cored and finely shredded (about 8 cups)
– 3 tbsp extra-virgin olive oil, divided
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ¼ cup fresh dill, finely chopped
– ¼ cup fresh flat-leaf parsley, finely chopped
– Zest and juice of 1 large lemon (about 3 tbsp juice)
– ¼ cup toasted pine nuts
– 2 oz crumbled feta cheese
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the finely shredded cabbage to the skillet in two batches, allowing the first batch to wilt slightly before adding the second to prevent overcrowding.
5. Season the cabbage with fine sea salt and freshly cracked black pepper.
6. Cook, stirring occasionally, until the cabbage is tender but still has a slight bite, about 10-12 minutes; avoid overcooking to maintain texture.
7. Remove the skillet from heat and stir in the remaining 1 tablespoon of extra-virgin olive oil.
8. Fold in the finely chopped fresh dill, flat-leaf parsley, lemon zest, and lemon juice until evenly distributed.
9. Transfer the mixture to a serving bowl and top with toasted pine nuts and crumbled feta cheese.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Vividly fresh and crisp, the cabbage retains a pleasant texture while the lemon and herbs cut through with brightness. Serve it warm as a light main with grilled chicken or at room temperature as a standout potluck side; the feta adds a creamy saltiness that balances the dish perfectly.
Healthy Cabbage and Brown Rice Stir-Fry
This wholesome stir-fry transforms humble cabbage into a satisfying meal with minimal effort. Toss it together on busy weeknights for a nutritious dinner that pleases everyone.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon toasted sesame oil
– 2 tablespoons cold-pressed avocado oil
– 1 large yellow onion, finely julienned
– 4 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 medium head green cabbage, thinly sliced
– 2 cups cooked short-grain brown rice
– 3 tablespoons low-sodium tamari
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame seeds
– 2 pasture-raised eggs, lightly beaten
– ½ cup thinly sliced scallions
Instructions
1. Heat toasted sesame oil and cold-pressed avocado oil in a large wok or skillet over medium-high heat until shimmering, about 90 seconds.
2. Add finely julienned yellow onion and sauté until translucent and edges begin to caramelize, 4–5 minutes.
3. Stir in minced garlic and freshly grated ginger; cook until fragrant, 45–60 seconds.
4. Add thinly sliced green cabbage in two batches, allowing the first batch to wilt slightly before adding the second.
5. Cook cabbage, stirring frequently, until tender-crisp and bright green, 6–8 minutes.
6. Push vegetables to the sides of the wok, creating a well in the center.
7. Pour lightly beaten pasture-raised eggs into the center well; let them set for 30 seconds before scrambling.
8. Once eggs are softly scrambled, incorporate them into the vegetable mixture.
9. Add cooked short-grain brown rice, breaking up any clumps with a spatula.
10. Drizzle low-sodium tamari and rice vinegar evenly over the mixture.
11. Stir-fry continuously until rice is heated through and liquid is absorbed, 3–4 minutes.
12. Remove from heat; garnish with toasted sesame seeds and thinly sliced scallions.
Unbelievably satisfying, this dish offers a delightful contrast between the tender-crisp cabbage and chewy brown rice. The tamari and sesame oil create a deeply savory base, while the fresh ginger adds a bright, aromatic note. For a creative twist, serve it in lettuce cups or top with a drizzle of sriracha mayo.
Thai Basil Cabbage and Rice with Chicken
Zesty and satisfying, this Thai-inspired dish transforms humble cabbage into a vibrant meal. Ground chicken and fragrant basil create a quick, flavorful stir-fry that pairs perfectly with steamed rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground chicken
– 2 tbsp avocado oil
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 small green cabbage, cored and thinly sliced
– 1 cup Thai basil leaves, packed
– 3 tbsp fish sauce
– 2 tbsp oyster sauce
– 1 tbsp light brown sugar
– 1 tsp chili flakes
– 2 cups jasmine rice, cooked according to package instructions
– 2 scallions, thinly sliced for garnish
– 1 lime, cut into wedges for serving
Instructions
1. Heat a large wok or skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add 2 tbsp avocado oil and swirl to coat the pan.
3. Add 1 lb ground chicken, breaking it apart with a spatula, and cook for 5-7 minutes until no pink remains and it begins to brown.
4. Add 1 finely diced yellow onion and cook for 3 minutes until translucent.
5. Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
6. Add 1 thinly sliced small green cabbage and cook for 5-7 minutes, stirring frequently, until wilted but still crisp-tender.
7. In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp light brown sugar, and 1 tsp chili flakes until the sugar dissolves.
8. Pour the sauce mixture over the cabbage and chicken, stirring to coat evenly, and cook for 2 minutes.
9. Remove from heat and fold in 1 cup packed Thai basil leaves until just wilted.
10. Divide 2 cups cooked jasmine rice among four bowls.
11. Top each bowl evenly with the cabbage and chicken mixture.
12. Garnish with 2 thinly sliced scallions and serve immediately with lime wedges on the side.
Mildly crunchy cabbage absorbs the savory-sweet sauce while maintaining texture. The aromatic basil and spicy chili flakes create a complex flavor profile that contrasts beautifully with the fluffy jasmine rice. For a creative twist, serve in lettuce cups or top with a fried egg for added richness.
Mexican-Inspired Cabbage Rice with Black Beans
Effortlessly satisfying and packed with bold flavors, this one-pan dish transforms simple ingredients into a vibrant meal. It’s a perfect weeknight solution that’s both hearty and healthy, ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 3 cups finely shredded green cabbage
– 1 (15-ounce) can black beans, drained and rinsed
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Kosher salt, to taste
Instructions
1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 4-5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed long-grain white rice to the skillet and toast, stirring constantly, for 2 minutes until lightly opaque.
5. Pour in low-sodium vegetable broth, scraping any browned bits from the bottom of the skillet.
6. Stir in ground cumin, smoked paprika, and chili powder until evenly distributed.
7. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet tightly.
8. Simmer for 15 minutes until the rice has absorbed most of the liquid.
9. Uncover and fold in finely shredded green cabbage and drained black beans.
10. Re-cover and cook for an additional 5 minutes until the cabbage is tender but still crisp.
11. Remove from heat and stir in chopped fresh cilantro and fresh lime juice.
12. Season with kosher salt to taste, starting with 1/2 teaspoon and adjusting as needed.
Aromatic and textured, this dish offers a delightful contrast between the fluffy rice, tender cabbage, and creamy beans. The smoky spices and bright lime create a balanced, zesty flavor profile that deepens upon resting. Serve it warm topped with sliced avocado, a dollop of crema, or alongside grilled chicken for a complete meal.
Summary
Zesty, versatile, and budget-friendly, these cabbage rice recipes prove this humble duo can shine at any meal! We hope you’ve found inspiration to get cooking. Give a recipe a try this week, leave a comment telling us your favorite, and if you loved this roundup, we’d be so grateful if you’d share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
