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Cabbage and rice – this simple one-pot vegetarian recipe combines the hearty texture of cabbage with tender rice in a deliciously flavorful dish.
By using seasonings, tomato sauce, and simple pantry staples, you’ll create a satisfying meal perfect for weeknight dinners, kids lunches or meal prep.
If you are a fan of cabbage, you may also like this Keto Cabbage Soup, Cabbage with Bacon or Whole Chicken And Cabbage.
Why This Recipe Works
- Simple Ingredients, Great Flavor: The blend of smoked paprika, cumin, and tomato sauce transforms basic cabbage into a rich and comforting dish.
- One-Pot: Everything cooks in one pot, meaning fewer dishes to clean and an effortless cooking process.
- Versatile: It’s great as a standalone vegetarian dish or served as a side with your favorite protein like chicken, pork, beef or tofu.
What Kind of Cabbage Should You Use?
White cabbage works best in this recipe for its mild flavor and tender texture. However, green cabbage or Savoy cabbage can be substituted.
Avoid red cabbage, as its color may bleed into the dish. I only use red cabbage in salads and some soups. As I often like to say – cabbage is an under appreciated and inexpensive ingredient. It stores very well and works well in so many different recipes.
How to Season Cabbage So It Tastes Great
Cabbage is like a blank canvas, absorbing the flavors of seasonings and sauces beautifully. Here’s what makes this recipe special:
- Smoked paprika and cumin add warmth and depth.
- Tomato paste and sauce provide richness.
- Dried thyme and bay leaves enhance the aroma.
- Optional additions like Bulgarian Chubritsa (optional ingredient, often called “Summer Savory) and mustard bring unique layers of flavor.
What to Serve With Cabbage and Rice
This dish is versatile! Serve it on its own for a light lunch or dinner, or pair it with grilled or baked pork, chicken, or fish for a hearty and complete meal.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months.
- Reheat: Defrost in the fridge, then reheat on the stovetop, in the oven, or in the microwave with a splash of water to prevent drying out.
Pro Tips for Perfect Cabbage and Rice
- Don’t skip stirring: Frequent stirring is important, because there is a possibility of the cabbage and rice sticking to the bottom of the pot. Even cooking and prevents the rice from sticking to the bottom of the pot.
- Adjust water as needed: If the rice isn’t fully cooked and the pot looks dry, add a splash more water or stock.
- Cooking time: Keep in mind that cooking time may vary depending on the moisture if the ingredients, type of pan and stove top burner used and if course the desired doneness. Some people prefer crunchy cooked cabbage, while others may like creamy even mushy dish.
Recipe: Cabbage with Rice
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion, chopped
- 1/2 cup chopped leeks, optional
- 2 medium carrots, grated
- 2 garlic cloves, pressed or minced
- 1 tbsp tomato paste
- 1 cup tomato sauce
- 1 tbsp salt, adjust to taste
- 1/2 tsp black pepper
- 1-2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp Bulgarian Chubritsa, optional
- 2 bay leaves
- 1 tsp mustard, optional
- 1 medium head of white or green cabbage, chopped
- 1 tbsp vinegar, apple cider or white, optional
- 1/2 cup medium-grain rice
- 2 1/2 cups water or vegetable stock
- Chopped fresh parsley for garnish
- Optional toppings: Drizzle of olive oil, freshly ground black pepper, red pepper flakes
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 2 minutes. Add the leeks (if using), grated carrots, and garlic. Cook for 5 minutes until softened.
- Add Seasonings:
- Stir in the tomato paste, tomato sauce, salt, black pepper, smoked paprika, cumin, thyme, and Bulgarian Chubritsa (if using). Mix well. Add the mustard and bay leaves.
- Cook the Cabbage:
- Add the chopped cabbage and vinegar. Stir to coat with the seasonings. Pour in 1/2 cup water, cover the pot, and cook for 10 minutes. Remove the lid and cook for an additional 5 minutes, stirring occasionally.
- Add the Rice:
- Stir in the rinsed rice and 2 cups of water or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer. Cook uncovered for 15-20 minutes, stirring frequently, until the rice is tender.
- Finish and Serve:
- Remove the bay leaves and take the pot off the heat. Garnish with fresh parsley and any optional toppings before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
