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Red cabbage rice served
Vibrant purple rice mixed with crunchy red cabbage and caraway seeds

Red cabbage rice

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
This dish brings nature's most beautiful colour play to the plate. The purple cabbage not only adds texture to the rice but offers a visual experience too: anthocyanins (natural pigments) released during cooking dye the rice grains beautiful purple. The earthy taste of caraway is a classic pair for cabbage, while the onion's sweetness balances its slight bitterness. A perfect, vibrantly coloured side for roasts, or a standalone, light vegetarian dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chopping board and sharp knife (for thinly slicing cabbage)
  • Medium saucepan with lid (for cooking rice)
  • Large frying pan (for combining)

Instructions

1 ✓

Wash the rice thoroughly in cold water until the water runs completely clear, then drain.

Tip: Removing starch ensures the rice remains separate and doesn't stick into a gloop.
2 ✓

Put the rice in the saucepan with the water and a large pinch of salt. Boil, then reduce heat to minimum, cover, and steam for 12-15 minutes until water is absorbed.

Tip: Never lift the lid while steaming! The steam needs to stay in to cook the rice evenly.
3 ✓

Meanwhile, shred or slice the red cabbage hair-thin. Finely chop the onion and garlic.

Tip: The thinner the cabbage, the faster it softens and better harmonises with the rice texture.
4 ✓

Heat the oil in the pan, throw in the caraway seeds, and fry for half a minute until they start popping and smell fragrant.

Tip: 'Popping' spices in hot oil amplifies essential oils, giving intense flavour.
5 ✓

Add the onion and sweat until translucent (approx. 3 mins), then the garlic for another 1 minute.

Tip: Caramelisation of the onion adds sweetness balancing the cabbage's earthiness.
6 ✓

Add the cabbage to the pan. Salt it, add a few drops of lemon juice, and fry-steam over medium heat for 5-7 minutes until 'tender-crisp' (al dente).

Tip: Salt and heat make the cabbage collapse. Lemon juice helps keep the vivid purple colour (acidic environment).
7 ✓

Fold the cooked rice into the cabbage base. Stir gently so the rice takes on the purple colour and flavours.

Tip: Use a fork to mix so the rice doesn't break.
8 ✓

Season with fresh pepper, sprinkle with chopped parsley, and serve.

Tip: The freshness of parsley (chlorophyll) lifts the heavier cabbage base visually and in taste.

Recipe FAQ

Why did the rice turn blue?
Purple cabbage pigment acts as a pH indicator. If the cooking water is alkaline (e.g. hard tap water), it can turn blue. A drop of lemon juice or vinegar brings back the purple colour.
Can I use brown rice?
Yes, but cooking time is much longer (approx. 40 mins), so cook it separately and only mix with the cabbage at the end.

Ingredients

  • 200 g Jasmine rice
  • 400 ml Water
  • 150 g Red cabbage
  • 20 ml Olive oil
  • 2 cloves Garlic
  • 1 pc Onion
  • 1 tsp Lemon juice (optional, to preserve colour)
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1 tsp Whole caraway seeds
  • 5 g Fresh parsley