Royal Rice
What to do with a huge head of red cabbage? Make the side dish that rules them all. đź‘‘
Story
It started with a monster head of red cabbage—gorgeous, deep purple, slightly intimidating. Recipe hunting led me to “purple rice,” and one test turned into an instant staple. I shred half the cabbage, mince it so it melts into the pot, then build flavor with onions and garlic. Once the cabbage softens and releases that jewel-tone color, jasmine rice goes in to toast briefly and soak up the savory vibes. Chicken broth, a gentle simmer, a short rest… and ta-da: a bowl of rich, violet-hued perfection.
It’s savory and earthy with surprising depth—both rustic and elegant. The color steals the show, and it pairs with almost anything. We spooned beef stew over it and could not stop talking about it. Leftovers? Still gorgeous. Still delicious.
Treat your cabbage like royalty. Make Royal Rice. đź’ś
Text-Only Recipe (Fallback)
Royal Rice — Recipe (Text)
Yield: 6 servings
Ingredients
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 onion, finely chopped
- 3 cups red cabbage, shredded then finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 cup jasmine rice (no need to rinse)
- 1 1/2 cups chicken stock
Instructions
- Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 1 minute until softened.
- Add cabbage, salt, and pepper. Cook 2–3 minutes, stirring, until starting to soften (it will continue cooking with the rice).
- Stir in rice to coat evenly.
- Add chicken stock, scrape down sides, and press mixture so rice is submerged. Bring to a boil.
- Cover, reduce heat to low, and simmer 12–15 minutes until rice is tender. Do not stir.
- Remove from heat and rest 10 minutes (covered). Fluff and serve—add a pat of butter on top if you like.
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