Lemon Rice with Crispy Cabbage
This Lemon Rice with Cabbage is a vibrant dish that features cooked rice tossed with toasted grains, fresh lemon zest and juice, and crispy caramelized cabbage. The final dish has a bright, tangy flavor with a satisfying crunch from the cabbage, exhibiting a colorful and textured appearance.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Cooking pot for rice
Ingredients
- 2 cups white rice preferably long-grain
- 1 tablespoon olive oil for toasting and frying
- 3 cups cabbage thinly sliced
- 2 cloves garlic minced
- 1 lemon zested and juiced
- Salt to taste salt
- Freshly ground black pepper to taste pepper
Instructions
- Cook the rice in boiling salted water until tender, then drain and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the sliced cabbage.
- Sauté the cabbage, stirring occasionally, until it turns golden and crispy around the edges—about 8-10 minutes. Transfer to a plate and set aside.
- In the same skillet, add a little more oil if needed and toss in the minced garlic. Cook until fragrant and golden, about 30 seconds to 1 minute.
- Add the cooked rice to the skillet with garlic, stirring tocombine and heat through for 2-3 minutes.
- Zest the lemon directly over the rice mixture, then squeeze in the lemon juice. Mix well to evenly coat the rice with bright citrusy flavor.
- Gently fold in the crispy cabbage, mixing to distribute the crunch and flavors evenly throughout the rice.
- Season with salt and freshly ground black pepper to taste, adjusting as needed to balance the tartness of lemon and the savory flavors.
- Cook for another 2 minutes until all ingredients are hot and flavors meld together, then remove from heat.
- Serve the lemon rice topped with crispy cabbage in bowls, garnished with extra lemon zest if desired.
