Easy

Turmeric cabbage with tomato rice

Name: Turmeric cabbage with tomato rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Cabbage (hard core removed); 280 g Rice (dry); 180 g Onion (peeled); 6 g Garlic (peeled); 20 g Tomato purée (double concentrated); 650 g Vegetable stock (hot); 45 g Extra virgin olive oil (30 g cabbage and 15 g rice); 3 g Turmeric (ground); 4 g Chives (chopped); 4 g Parsley (chopped); 2 g Salt (1 g cabbage and 1 g rice)

Total time50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

Rating Not yet rated

Tender turmeric cabbage with garlic and tomato rice, cooked separately to preserve their textures.

Jump to steps

15 minpreparation and possible waiting

35 mincooking

4servings

1.748 kcalwhole recipe

437 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Rice dish 30 to 60 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

View full classification 24 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

BoilingStewing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Finely shred the cabbage and chop the onion. Soften the onion in 30 g oil for 7 minutes.
Add the cabbage, 1 g salt and turmeric; stir, cover and cook over low heat for 20-25 minutes, stirring often to prevent sticking.
In another saucepan, heat the remaining 15 g oil and cook the chopped garlic for a minute. Add the rice and tomato purée and stir for a minute.
Pour in all the vegetable stock and remaining gram of salt. Cover and simmer gently for 16-18 minutes until tender and the liquid is absorbed.
Remove the rice from the heat, leave covered for 5 minutes and fluff with a fork. Mix in all the chives. Divide the rice and all the cabbage between four plates and finish with the parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.