Royal Rice

Royal Rice

What to Do With a Huge Head of Red Cabbage?

Make Royal Rice—The Side Dish That Rules Them All 👑

It all started with a monster-sized head of red cabbage. You know the type—gorgeous, deep purple, slightly intimidating. I had no idea what I was going to do with it. So, I did what any food-lover does: I went recipe-hunting.

That’s when I stumbled upon something called Purple Rice. It sounded just curious enough to try—and let me tell you, it turned out to be pure magic. I made it once. Then I made it again. And just like that, it earned a permanent crown in my kitchen as Royal Rice.

👑 Here’s how the magic happens:
I shredded half the cabbage, then gave it a good mince so it would melt into the rice. Started with a sizzle—onions and garlic sautéing until fragrant—then in went the cabbage to soften and release that jewel-tone color. Once tender, I stirred in jasmine rice and let it soak up the savory vibes. Poured in chicken broth, brought it to a boil, then let it all simmer under a lid like any good rice dish. After a short rest… ta-da. A bowl of rich, violet-hued perfection.

It’s savory. It's earthy. It’s got depth. It somehow manages to be both rustic and elegant at the same time.

💜 And the color? It’s a showstopper. This isn’t just rice—it’s a conversation piece. The kind of side dish that steals the spotlight.

Mom and I were honestly surprised at how much we loved it. So much so that we made it twice in one month, which never happens. It’s hearty enough to be served on its own, and versatile enough to pair with just about anything. We spooned some beef stew over it recently and couldn’t stop talking about it.

And leftovers? Still just as gorgeous. Still just as tasty.

So if you’ve got some red cabbage begging for a purpose, treat it like royalty. Make Royal Rice. It’s bold, beautiful, and utterly unforgettable.

Bob Appetit! 👨‍🍳💜