Rice with Cabbage

Adapted from https://cooktoria.com/rice-with-cabbage/

I made this.

Servings: 4

INGREDIENTS

2 tbsp. olive oil
1 medium onion, diced
2 medium carrots, shredded
¼ tsp. red pepper flakes
½ medium cabbage head, shredded
1 - 6 ounce can pineapple juice
1 - 5.5 ounce can V-8 juice
½ tbsp. turmeric
1 tsp. sea salt or to taste
⅓ tsp. pepper or to taste
1 cup short or medium grain rice, rinsed
2 cups chicken broth
¼ cup chopped green onion, for garnish

STEPS

1) 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.

2) Then, add the canned juice, cabbage, turmeric, salt, and black pepper, and cook for 10-15 minutes, stirring occasionally.

3) Now add the rice and 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.

4) Garnish with green onion and serve.


NOTES

For tomatoes, I substituted pineapple juice and V-8 juice.

For paprika, I substituted turmeric.

For vegetable broth, I substituted chicken broth.

For parsley, I substituted green onion.