Curry Cabbage and Rice from India

Curry Cabbage being served.

​Saffron Rice

Ingredients for saffron rice and curry cabbage.

​Ingredients:
2½ cups water
2 Tablespoons butter (regular or vegan)
1¼ teaspoons salt
¼ teaspoon saffron threads
1¼ cups long grain rice

I know. I know. Saffron threads are expensive. In spite of the cost, this is one extravagance that we are allowed to have when we prepare curry cabbage on rice from India. Since we don’t use it very often, it is not a budget buster. However, if you don’t have the saffron or would like to use a substitute, you can use ¼ teaspoon powdered turmeric in its place in your curry cabbage and rice.

Instructions:
1.  Combine 2½ cups water, 2 Tablespoons butter, 1¼ tsp. salt, and ¼ teaspoon saffron threads in a 2-quart saucepan.
2.  Cook over medium heat until butter is melted. Cover and simmer for 5 minutes so that the water has time to absorb some of the color and flavor of the saffron.
3.  Add the 1¼ cups long grain rice and gently stir into the saffron mixture.
4.  Place a lid on saucepan, reduce heat, and simmer for 25 minutes or until rice is done. Set aside until ready to add to the vegetables.

 

Preparing the Vegetables for the curry cabbage

Instructions:
1.  Plump the ½ cup raisins by soaking them in warm water for 5 minutes. Drain and set aside until ready to use.
2.  To begin cooking the curry cabbage, melt ¼ cup butter in an electric skillet or 4-quart pot.
3. Add the prepared cabbage, apple, button mushrooms, 1½ cups diced yellow onion, and 1 cup celery. Don’t panic. Yes, the pan will be very full, however the cabbage will cook down a lot, as you can see in the following pictures.
4.  Cook the curry cabbage at 275° (medium-low), while stirring occasionally, for 10 minutes.

 

 

Serving the curry cabbage.

Full disclosure:

• Although this dish has its roots in India, we usually serve it with soy sauce on the side and fresh flour tortillas.
• I have also been known to serve Fried Egg Roll Chips with Sweet and Sour Sauce with this dish. I am always looking for and excuse to serve these chips.

5 from 1 vote

Print

Curry Cabbage and Rice from India

This spicy curry cabbage and rice from India will brighten up your day. It is highly versatile as a main dish, side dish, or potluck favorite.

Course Main Course, Side Dish

Cuisine Indian

Keyword cabbage, curry, dinner, India, mushrooms, raisins, rice, saffron, turmeric

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 people

Calories 362 kcal

Ingredients

• 2 1/2 cups water
• 2 Tbs. butter (regular or vegan)
• 1 1/4 tsp. salt
• 1/4 tsp. saffron threads
• 1 1/4 cups long grain rice
• 1/2 cup raisins
• 2 lb. cabbage
• 1 apple
• 4 oz. can button mushrooms
• 1/4 cup butter (regular or vegan)
• 1 1/2 cup diced yellow onion
• 1 cup sliced celery
• 1 1/2 tsp. turmeric
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. allspice
• pinch dried chili pepper
• 1/4 cup water (optional)

Instructions

1. Combine 2 1/2 cups water, 2 Tablespoons butter, 1 1/4 tsp. salt, and 1/4 teaspoon saffron threads in a 2-quart saucepan.

2. Cook over medium heat until butter is melted. Cover and simmer for 5 minutes so that the water has time to absorb some of the color and flavor of the saffron.
   

3. Add the 1 1/4 cups long grain rice and gently stir into the saffron mixture.
   

4. Place a lid on saucepan, reduce heat, and simmer for 25 minutes or until rice is done. Set aside until ready to add to the vegetables.
   

5. Plump the 1/2 cup raisins by soaking them in warm water for 5 minutes. Drain and set aside until ready to use.
   

6. To begin cooking the curry cabbage, melt 1/4 cup butter in an electric skillet or 4-quart pot.
   

7. Add the prepared cabbage, apple, button mushrooms, 1 1/2 cups diced yellow onion, and 1 cup celery. Don't panic. Yes, the pan will be very full, however the cabbage will cook down a lot, as you can see in the pictures.
   

8.  Cook the curry cabbage at 275° (medium-low), while stirring occasionally, for 10 minutes.
   

9. Add the ½ cup plumped raisins, 1 1/2 teaspoons turmeric, 1 teaspoon salt, 1/2 teaspoon curry powder, 1/2 teaspoon allspice, and pinch dried chili pepper.
   

10. Cover the pan while cooking. Cook and stir for an additional 5 to 10 minutes or until cabbage is tender. You can also add an additional 1/4 cup of water if the cabbage starts to stick to the pan.
    

11. Add the saffron rice to the vegetables.
    

12. Gently stir the curry cabbage and rice together and serve.