Cabbage and Rice Stew

Cabbage and rice stew with red onion and delicate tomato sauce - a nostalgic stew that always comes in handy

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 8Serving/Unit


Red onion, 2 large units
cut into small cubes
Olive oil, 2 tablespoons
Cabbage, 1 kg
cut into thin strips
Basmati rice, 3/4 cup
Tomato paste, 135 g
sugar free
Dried oregano, 1 flat teaspoon
Dried basil, 1 flat teaspoon
Onion powder, 1 flat teaspoon
Tuscan herb seasoning mix, 1 flat teaspoon
Thin pink salt from the Himalayas, 1 teaspoon
to taste
Black pepper, 1/2 flat teaspoon
to taste
Spicy harissa, 1 tablespoon
Garlic, 2 tablespoons
Boiled water, 1½ cups


1. Soak the rice in tap water overnight in the refrigerator or about 3 hours in boiling water and then strain well.
2. Fry the onions in the olive oil until slightly golden.
3. Add the cabbage strips and fry for about 5 minutes (stirring occasionally).
4. Add the strained rice, fry for about 2 minutes and stir in the meantime. Do not add more than 2 tablespoons of oil for a dietetic stew.
5. Add all the spices and other ingredients (except the boiling water), mix, and after about half a minute add the boiling water. Stir lightly, cover the pot, lower to medium heat and cook for about 20 minutes (check after 15 minutes, and if there is no liquid add a little more water).
6. Serve hot and enjoy.
7. Bon appetite (:

Total time: 3-4 hours

Inspired by my mother's recipe with my correspondence. The preparation method also includes soaking and frying.

Nutritional Values Serving/Unit 100 Grams
Calories 158 cal 55 cal
Proteins 5 g 2 g
Carbohydrates 31 g 11 g
Fat 3 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hani Margolin Recipe by Hani Margolin
Cabbage and Rice Stew
Nostalgic vegan dish