Red Cabbage Savoury Rice (Vegan, Vegetarian)

It is not a secret that children are fussy eaters by nature – well, most of them anyway. I struggle sometimes to be creative and incite excitement in my two little human monkeys about dinner. My son will eat spaghetti every meal if it was a possibility and my daughter, well crisps or chips or cheese, yes on its own, grated or chopped or sliced – everything else will be pushed around the plate 10 times before she’ll reject the lot!

So on a rare occasion when determination overtook laziness and the savoury red cabbage rice was born. Children eat with their eyes first, much like you and I so despite being a beautiful colour, green is out by default! Haha. But any shade of red, purple or yellow and we’re getting somewhere. I do several variations on this too, sometimes add sweetcorn and carrots or even baby corn.

For this particular recipe, we’re gonna keep it simple. The appealing colour and the natural sweetness of the red cabbage will be hard to resist for even the fussiest of children!

So, what’ll you need?

2 cups Shredded or Chopped Red Cabbage

1 Onion

1 Green Chilli slit down the middle (or you can use ¼ tsp chilli powder

1 cup Rice

¼ tsp Turmeric Powder

2 tsp Desiccated coconut

Salt to taste

For tempering:

2 tsp Oil or Fry Light

½ tsp Mustard Seeds

½ tsp Urad Dal

½ tsp Channa Dal

A small handful of dried curry leaves

Stove Top Method:

Boil the rice with enough water (if cooking rice on stove top I usually use 1:2.5 rice to water ratio). Cover and cook until rice is soft – about 8 – 10 minutes. Be sure to cook on a low flame as rice is prone to burning.

Heat a heavy based pan on medium flame, add the oil. Once hot, add mustard seeds, once spluttered, add the channa dal, urad dal and curry leaves.

Fry for 30 seconds, then add the onions and green chillies. Fry until onions are translucent, about 5 minutes.

Now add the cabbage and fry for a minute or so until heated through. Add the salt and turmeric powder. Cover and cook on low to medium heat for 5-7 minutes stirring occasionally.

Once the cabbage is cooked through, add the cooked rice and desiccated coconut and mix well.

Serve with poppadums.

Instant Pot Method: 

Sauté mode. Once hot, add the oil followed by mustard seeds, once spluttered, add the channa dal, urad dal and curry leaves.

Fry for 30 seconds, then add the onions and green chillies. Fry until onions are translucent, about 5 minutes.

Now add the cabbage and fry for a minute or so until heated through. Add the salt and turmeric powder.

Add rice, add 1.25 cups of water, hit cancel.

Put the lid on and set to sealing. Cook on manual pressure for 4 minutes. No pressure release.

Add the desiccated coconut, mix well and serve with poppadums.

Advertisements

One Reply to “Red Cabbage Savoury Rice (Vegan, Vegetarian)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: