Another recipe from my mother. I am not a cabbage fan. And that’s putting it mildly. But my mother used to fill my school tiffinbox with cabbage rice fairly often. Eventually, I learned to like it.
I don’t ordinarily like cabbage, ’tis true, but this is unexpectedly good. I loved it as a kid, and love it even more now because it reminds me of my childhood. So overcome the cabbage prejudice, and give this one a shot. You might be surprised.
You need: 1.5 cups cooked rice, 1/2 a head of cabbage, shredded finely; cilantro, finely chopped; 1/4 cup roasted peanuts; 1/2 – 1 cup (or as much as you please) plain croutons; 2 tbsp oil; 1/4 tsp cumin seeds (jeera); black pepper and salt to taste.
How to: It’s really easy. Really. And it’s very tasty.
Heat the oil. Toss in the jeera, let it splutter, add the cabbage and cook on high heat until cooked. This is a matter of preference. I like it a bit soggy for this recipe, but it’s really up to you.
Add the cilantro and cook some more. Add the peanuts and croutons. Give it a quick stir.
Add a tsp of coarsely ground black pepper. Add the cooked rice and salt, mix well, and you’re done. Garnish with fresh cilantro if you’re so inclined.
If you like, before you add the cabbage to the oil, you could add finely sliced onions, green peppers, moong dal sprouts (or whatever sprouts you like), and pretty much any vegetable you think will taste good. Experiment!
This recipe was originally intended for leftover plain steamed rice, so go ahead and use that leftover rice.