Rice with Cabbage

Simple, yet VERY tasty! Try it!


– 2 tbsp. olive oil – 1 medium onion, diced – 2 medium carrots, shredded – ¼ tsp. red pepper flakes optional – ½ medium cabbage head, shredded – 3 medium tomatoes, diced – ½ tbsp. paprika – 1 tsp. sea salt or to taste – ⅓ tsp. pepper or to taste – 1 cup short or medium grain rice, rinsed – 2 cups vegetable broth – ¼ cup chopped parsley

In a Dutch oven or large skillet, cook the carrots, onions, and red pepper flakes in olive oil over medium heat for about 5-6 minutes.

Then, add the tomatoes, cabbage, paprika, salt, and black pepper, and cook for 10-15 minutes, stirring occasionally.

Now add the rice and veggie broth, bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook everything for about 15 minutes. Then turn off the heat and let it rest for 5-7 minutes.

Garnish this Rice with Cabbage with fresh parsley and serve.


For printable recipe and detailed instructions, please, visit Cooktoria