Cabbage Rice

I have decided that I need to stop buying ingredients.  I love to try new recipes and this often means that I have to buy ingredients to make these recipes, obviously.  But I am talking about ethnic things.  The things that I wasn't educated on how to use or have a wealth of recipes in which to pull from to use it up or make use of it.  Like coconut flour.  I just recently finished it off.  I did not like the recipes necessarily that I used that for and coconut flour isn't exactly on my radar.  I also did not know that coconut flour can be drying.  You cant necessarily just replace it for flour in a recipe.  Tricky tricky.  

This recipe has everything I have in my pantry.  Unless you have Indian spices, this may not be things you have in your spice rack. But you can replicate some of them.  Like the asafetida, a little onion and garlic will nearly create that flavor. The curry leaves although I love them and can snort their intoxicating aroma for hours is not crazy important to this recipe. If you take much else away, it will be a different recipe I am afraid but you fo course can tailor it how you like and make it yours!

Cabbage Rice

2 cups Basmati rice, cooked
2 tablespoon oil
1/4 teaspoon asafetida optional for gluten free
1 teaspoon mustard seeds
1/2 cup peanuts
1/2 teaspoon turmeric
15-20 curry leaves
2 tablespoon ginger grated
4 green chilies minced
8 cups shredded cabbage packed
2 teaspoon salt
2 tablespoon lemon juice
1/2 cup cilantro chopped
3 tablespoon fresh coconut grated


Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes.  Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown.  Add grated cabbage and salt. Mix again. Add cooked rice and mix everything together.

Sprinkle cilantro and coconut over top before serving.