Red Cabbage, Apples And Rice
Published November 4, 1989
- Total Time
- 30 minutes
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Ingredients
1 cup raw rice
2 cups water
2 large onions, finely chopped
2 tablespoons canola or corn oil
2 teaspoons ground cumin
4 green apples, cored and coarsely cubed
4 cups shredded red cabbage
2 tablespoons coarsely shredded fresh ginger
12 prunes, pitted and quartered
2 cups apple juice or cider
Nutritional analysis per serving (4 servings)
104 grams carbs; 507 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 10 grams fiber; 38 milligrams sodium; 7 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring rice and water to boil. Reduce heat and simmer rice, covered, until water is absorbed and rice is tender, 17 minutes total.
- Step 2
Meanwhile, saute onions in hot oil until they begin to brown. Stir in cumin and apples and saute until apples begin to brown.
- Step 3
Add the cabbage, ginger, prunes and apple juice, and bring to boil. Cook covered over high heat about 5 minutes; remove cover and continue to cook over medium heat until most of the liquid is absorbed.
- Step 4
When rice is cooked, stir it into the cabbage mixture and serve.
Private Notes