Cooked in a light coconut milk sauce, this one-pot Asian cabbage & rice is filled with delicious flavours.
This one-pot Asian cabbage & rice is filled with delicious flavours. The cabbage and rice are cooked in a light coconut sauce seasoned with lemongrass, kaffir leaves, coriander, tamari and lime juice.
I like to serve it with some extra lime juice and some red chilli on top. This dish makes yummy leftovers for lunch boxes the next day.
If you find yourself lacking inspiration when finding cabbage in your weekly veg box, then this is the perfect recipe for you. It’s so tasty that the whole family will enjoy it.
How to make this one-pot Asian cabbage & rice
First, you will need to chop the cabbage very finely and cut each tomato into 8 cubes. To bash the lemongrass you can use a rolling pin or a pestle.
Start by frying the onion, garlic, ginger and ground coriander in olive oil. Add the finely chopped cabbage and cubed tomatoes with some vegetable stock and cook covered for 30 minutes until the cabbage is cooked.
Don’t forget to stir from time to time so that the cabbage does not stick to the bottom of the pan.
Next, you need to add the tomato paste, 10-minute cook Jasmine rice, coconut milk, some more vegetable stock and 1 Tbsp of tamari and cook covered for 15 minutes. By then the rice should be cooked. If it is not done, keep cooking the dish for a few more minutes.
Add the aduki beans and chopped coriander to the pan. Season with lime juice, a bit more tamari sauce if needed and some salt. When ready, serve the one-pot Asian cabbage & rice with some chopped fresh red chillies and extra lime juice on top. Enjoy!
Here are more cabbage recipes you may like to try:
- CABBAGE & CARROT FRITTERS [VEGETARIAN]
- CABBAGE CURRY [VEGAN] [GLUTEN FREE]
- SPICY CABBAGE HOTPOT [VEGAN] [GLUTEN FREE]
I hope you enjoy this one-pot Asian cabbage & rice recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
One-Pot Asian Cabbage & Rice [vegan]
Equipment
- Large shallow casserole
Ingredients
- 4 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 1 Tbsp ginger grated
- 2 tsp ground coriander
- 500 g green cabbage head
- 275 g tomatoes
- 2 stalks of lemongrass
- 2 kaffir leaves
- 250 ml vegetable stock
- 1 Tbsp tomato paste
- 150 g jasmine rice (10 minutes cook)
- 400 ml light coconut milk
- 250 ml vegetable stock
- 1 Tbsp tamari sauce
- 400 g can aduki beans
- 30 g fresh coriander
- lime juice
TO SERVE
- 2 limes
- 1 red chilli
Instructions
- Chop the cabbage finely. Cut each tomato into 8 cubes. Bash the lemongrass to bruise the stalks.
- Heat some olive oil in a large casserole.
- Add finely chopped onion and fry gently until soft. Add crushed garlic cloves, grated ginger and ground coriander. Fry for another couple of minutes.
- Add the finely chopped cabbage, cubed tomatoes, bruised lemongrass, kaffir leaves and 250ml (US 1cup) of vegetable stock. Bring to the boil, then cook covered under medium heat for 30 minutes until the cabbage is cooked. Stir from time to time so that the cabbage does not stick to the bottom of the pan.
- Add the tomato paste, rice, coconut milk, 250ml (US 1cup) of vegetable stock and 1 Tbsp of tamari. Mix well all together. Bring to the boil, then cook covered under medium heat for 15 minutes. Stir from time to time so that the cabbage and rice do not stick to the bottom of the pan.
- Wash and drain the aduki beans. Mix them into the cabbage and rice mixture along with the finely chopped coriander. Season with lime juice, a bit more tamari sauce if needed and some salt.
- Remove the lemongrass stalks. Serve with some extra lime juice and chopped fresh red chillies on top.
Nutrition
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