Ingredients
Method
- Shred cabbage using a box grater or for a faster option, use a food processor and pulse until the cabbage resembles rice.1 pound cabbage
- In a skillet, heat olive oil over medium heat, then sauté onion and carrot. Season with spices, salt, and pepper, and cook until softened. Add garlic and cook for another 30 seconds.2 tablespoon olive oil, ¾ cup yellow onion, ½ cup carrot, 1 teaspoon salt, 1 teaspoon minced garlic, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes, 1 teaspoon ground smoked paprika
- Stir in passata and shredded cabbage, and cook for 15 minutes, stirring occasionally.¾ cup passata
- Serve garnished with fresh parsley and some butter on top.3 tablespoon fresh parsley
Nutrition
Notes
- To Store. Transfer the cabbage rice into an airtight container and refrigerate for 3-4 days.
- To Reheat on the stovetop, warm low and slow for 5-10 minutes, stirring occasionally to avoid burning and ensure even heating.
- To Reheat in the microwave, heat for 1-2 minutes. Both methods are suitable for reheating.
- This recipe makes about 4 main or 6 side dish servings.