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Rice and Cabbage in Tomato Sauce Recipe

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★★★★★

4.6 from 146 reviews

This flavorful Rice and Cabbage in Sauce recipe combines tender shredded cabbage with aromatic vegetables, tomatoes, and herbs cooked together with long-grain rice in a savory, tomato-infused broth. A hearty and vibrant one-pot dish perfect as a wholesome vegetarian main or side, enhanced with fresh parsley and thyme, and served with a refreshing squeeze of lemon.

Ingredients

Scale

Vegetables and Aromatics

  • 1 kg shredded cabbage
  • 180 grams finely chopped onion
  • 2 garlic cloves, minced
  • 1 stick celery, chopped
  • 80 grams chopped leek, white part only
  • 180 grams carrots, thinly sliced
  • 100 grams finely chopped sweet red pepper

Tomato Base

  • 400 grams diced canned tomatoes, or equivalent fresh ripe tomatoes
  • 1.5 teaspoons tomato paste
  • 1 dried bay leaf

Grains and Herbs

  • 190 grams long-grain rice (such as Basmati)
  • 1 tablespoon chopped fresh parsley
  • 1.5 teaspoons dried thyme

Liquids and Seasonings

  • 5 tablespoons olive oil, plus extra for sautéing
  • 875 ml hot water or vegetable stock
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. Sauté aromatics: Heat a splash of olive oil in a large pot over high heat. Add the finely chopped onion and white part of the leeks and cook until they become softened and translucent.
  2. Cook garlic and vegetables: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the chopped sweet red pepper and thinly sliced carrots, sautéing them for 2-3 minutes to soften slightly.
  3. Wilt cabbage: Add the shredded cabbage in batches to the pot, seasoning each addition with salt. Stir frequently and allow the cabbage to soften and reduce in volume before adding the next batch, continuing until all the cabbage is wilted and tender.
  4. Add tomato and seasonings: Incorporate the chopped celery, dried bay leaf, diced tomatoes, and tomato paste into the pot. Season with freshly ground black pepper and stir well. Let the mixture cook together for 1 minute to blend flavors.
  5. Simmer base: Pour in 500 ml of the hot water or vegetable stock. Cover the pot and let it simmer over moderate heat for 15 minutes to develop the flavors and soften the vegetables further.
  6. Add rice and herbs: Stir in the chopped fresh parsley, dried thyme, long-grain rice, the remaining olive oil, and the additional 375 ml of hot water or stock. Mix gently to combine all ingredients evenly.
  7. Cook rice: Cover the pot and simmer for another 15-20 minutes, until the rice is tender and has absorbed the liquid completely.
  8. Finish and serve: Remove the lid and let the dish rest uncovered for 5-10 minutes to allow any excess moisture to evaporate. Serve hot, seasoned with freshly ground black pepper and a squeeze of fresh lemon juice for brightness.

Notes

  • Use vegetable stock for added depth of flavor, or simply use hot water for a lighter taste.
  • Adding vegetables in batches helps the cabbage cook evenly without crowding the pot.
  • This dish can be served as a main course for vegetarians or as a nutritious side dish.
  • Adjust seasoning with additional salt or pepper according to taste before serving.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Lemon wedges provide a fresh contrast that brightens the rich tomato and vegetable flavors.

Keywords: rice, cabbage, tomato sauce, vegetarian, one-pot meal, healthy, easy recipe, long-grain rice, Basmati, simmered vegetables

Find it online: https://frommamamaya.com/rice-and-cabbage-in-tomato-sauce-recipe/