Prep 10 mins
Cook 30 mins
Haven't dove into this one yet, but I'm plopping it down here for safe-keeping. Adapted from Bon Appétit.
- 4 slices bacon, chopped
- 6 tablespoons butter, diced and divided (3/4 stick)
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, minced and peeled
- 1 1⁄2 cups long-grain white rice
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt
- 2 3⁄4 cups low sodium chicken broth
- 3 cups green cabbage, chopped
- 1 cup plum tomato, chopped and seeded
- 1 cup green onion, chopped
- salt and pepper
- Cook bacon in large skillet over medium high heat until crisp. Drain on paper towels.
- Add 4 tablespoons butter to drippings in skillet; melt.
- Add onion, garlic and ginger, Sauté over medium-high heat 5 minutes.
- Add rice, curry powder and 1/2 teaspoon salt. Stir 1 minute.
- Add broth; bring to boil. Reduce heat to medium. Stir, cover and simmer until broth is absorbed, about 15 minutes.
- Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
One of our favorite recipes to cook. Thanks for posting it!
Sandi, you beat me to it! We love this recipe! I used Morelos' rice from Mexico for the long grain, and savoy cabbage for regular green cabbage. Used homemade curry powder. Very easy to make vegetarian with tempeh or Morningstar Bacon. Thanks for posting the recipe even though that was my intention.... cg ;)