Turmeric cabbage with tomato rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Cabbage hard core removed 800 g
- Rice dry 280 g
- Onion peeled 180 g
- Garlic peeled 6 g
- Tomato purée double concentrated 20 g
- Vegetable stock hot 650 g
- Extra virgin olive oil 30 g cabbage and 15 g rice 45 g
- Turmeric ground 3 g
- Chives chopped 4 g
- Parsley chopped 4 g
- Salt 1 g cabbage and 1 g rice 2 g
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Method
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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.
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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.
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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.
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