Print Options:

Vegan Gluten Free Cabbage Rice with Raisins & Pine Nuts

Yields6 ServingsCook Time15 mins

A variation of my godmother's Christmas cabbage rolls. Ideal for detoxification and with leftovers from the festive table...

 4 large onions, julienne chopped
 ½ small cabbage, julienne chopped or do as I did, the leftover cabbage salad from the holiday table and let it be finely chopped with carrot and celery
 ½ cup carolina rice, it can also be made with other rice, Carolina rice seems tastier to me
 50 g pine nuts
 100 g raisins
  cup oil, preferably extra virgin olive oil
 salt
 pepper
1

In a pot, put the oil and the chopped onions to steam, stirring them constantly. Stir them constantly because we don’t want to fry them.

2

As soon as onions start to become transparent, add the chopped cabbage and mix it well.

3

Add to the pot, the rice, the pine nuts, the raisins, the salt and pepper and 1 ½ cups of lukewarm water or broth.

4

Reduce the heat to 1/3 of the total. (e.g. if our switch has scale up to 3, put it to 1. My kitchen has a scale up to 9 so I set it to 3).

5

Stir gently at the begging, until the boiling is reduced and then stir from time to time.

6

If we are not in a hurry, best way is to turn off the heat after 10 minutes and let the rice cook slowly, stirring them from time to time. This can take about 40 minutes. But if we are in a hurry, it will be ready in 15 to 20 minutes on low heat.

Nutrition Facts

Servings 0