One-Pot Asian Cabbage and Rice

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Spring

Summer

Dietary

Dairy Free

Gluten Free

Vegan

Vegetarian

Recipe by Annabelle Randles

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.

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.

Ingredients

1 medium onion
2 garlic cloves
1 Tbsp ginger grated
2 tsp ground coriander
500g green cabbage head (or any type of cabbage)
275 g tomatoes
30g fresh coriander
lime juice
4 tbsp olive oil
2 stalks of lemongrass
2 kaffir leaves
250 ml vegetable stock
1 Tbsp tomato paste
150g jasmine rice (10 minutes cook)
400 ml light coconut milk
250 ml vegetable stock
1 Tbsp tamari sauce
400g can aduki beans (or other beans)

To seve

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.