Cabbage Rice or Cabbage Pulao is a quick, one-pot, healthy dish made with cabbage, basmati rice, and a blend of Indian spices. It can be made easily in an Instant Pot or on the stovetop. Serve it with a raita or a fresh salad for a fulfilling lunch or dinner. Vegan and gluten-free.
Cabbage is one of my favorite vegetables and a staple in my refrigerator. This cabbage pulao recipe, which I learnt from my mother, is a family favorite along with Karnataka Style vegetable pulao and methi pulao.
It’s incredibly easy to prepare and gets ready in less than 30 minutes, making it a go-to dish for busy weekdays. It is a great lunchbox recipe for both kids and adults.
For more delicious Indian cabbage recipes from my blog, check out cabbage peas stir fry, cabbage potato peas curry, cabbage pakoda, and veg mayonnaise sandwich.
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Ingredients
- Rice: I have used long-grain basmati rice; you can also use sona masoori rice.
- Cabbage: Wash and finely chop the green cabbage.
- Green Peas: use fresh or frozen.
- Onion: I used thinly sliced onions.
- Spices: For whole spices, I used cumin seeds. For dry spices, I used turmeric, garam masala powder.
- Grinding Ingredients: Use freshly grated coconut (optional), ginger, garlic, green chilies, cinnamon, cardamom, and cloves.
How to Make Cabbage Rice Recipe in Instant Pot
Grind 2-3 green chilies, 1-inch ginger, 3 garlic cloves, 1 inch cinnamon, 3 cloves, 2 cardamom together to a coarse paste. Keep aside. You can also add two tablespoons of fresh coconut while grinding tastes excellent. (I did not add it to this recipe).
Press SAUTE on the Instant Pot. Add 2 tablespoons oil (or ghee) to the pot. Once the pot is hot, add 1 teaspoon cumin seeds. Then add the blended mixture and saute for a few seconds.
**Note: the mixture can stick or burn to the bottom, stirring continuously.
Then add 1 medium onion (thinly sliced) and saute until the onions turn light brown.
You can also add chopped tomatoes to this recipe, but I haven't added them to this.
Now add in 2.5 cups chopped/shredded cabbage, ½ cup green peas (frozen), ½ teaspoon turmeric powder, mix well, and saute for a minute.
Add 1 cup of basmati rice, 1 teaspoon garam masala, salt, 1.5 cups of water, and give a quick stir.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
Do a QUICK RELEASE (QR), OR if you have time, wait for NATURAL PRESSURE RELEASE (NPR).
Once the pressure has released, open the lid. Add the juice of a half lemon, garnish with 2 tablespoons coriander leaves, and mix well.
The instant pot cabbage pulao/rice is ready, serve with yogurt and raita.
Stovetop Pressure Cooker Method
- To make Cabbage Pulao in a traditional pressure cooker, follow the same steps as you would for the Instant Pot version. Once everything is added, close the lid, place the whistle on the pressure cooker, and cook on medium flame for 2 whistles. Let the pressure release naturally.
Serving Suggestions
Cabbage rice pairs well with homemade yogurt, onion tomato raita, or any Indian curry on the side. You can also pair a fresh salad like kachumber salad, or sprouted moong salad for the crunch.
Variations
- Adding 2 tablespoons of shredded coconut (fresh or frozen) while grinding can enhance the flavor. However, this is optional and can be skipped if you don't have coconut on hand.
- You can add other vegetables like carrots, beans, potatoes, mushrooms, and bell peppers to this.
- For added protein, you can also include cubes of paneer, extra-firm tofu, or edamame beans.
Also, check my Kids Lunch Box Recipe Posts
Cabbage Pulao + Yogurt + Potato Chips + Strawberries and Blueberries
More Instant Pot Indian Rice Recipes
Cabbage Rice (Cabbage Pulao) - Instant Pot
Ingredients
- 1 cup basmati rice (or sona masoori rice)
- 2.5 cups cabbage (shredded or finely chopped)
- ½ cup green peas (fresh/frozen)
- 1 medium onion thinly sliced
- 2 tablespoons oil
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder (or biryani masala powder)
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves chopped
- salt to taste
- 1.5 cups water
To Grind/Blend
- 1 inch ginger
- 3-4 cloves garlic
- 2-3 green chilies
- 1 inch cinnamon stick
- 2 cardamoms
- 3 cloves
Instructions
Instant Pot Method
- Grind/Blend green chilies, ginger, garlic, cinnamon, cloves, cardamom together to a coarse paste. Keep aside. You can also add two tablespoons of fresh coconut while grinding tastes excellent.
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add in the cumin/jeera. Then add the blended mixture and saute for a few seconds.**Note: the mixture can stick or burn to the bottom, stirring continuously.
- Then add in the onions and saute until the onions turn light brown.Note:You can also add chopped tomatoes to this recipe, but I haven't added them in this.
- Now add in the chopped cabbage, green peas, turmeric powder, mix well and saute for a minute.
- Add rice, garam masala, salt, water, and give a quick stir.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
- Do a QUICK RELEASE (QR), OR if you have time, wait for NATURAL PRESSURE RELEASE (NPR).
- Once the pressure has released, open the lid. Add the juice of a half lemon and garnish with coriander leaves and mix well.
- Cabbage Rice or Cabbage pulao is ready, serve with yogurt or raita.
Indian Pressure Cooker Method:
- To make Cabbage Pulao in a traditional pressure cooker, follow the same steps as you would for the Instant Pot version. Once everything is added, close the lid, place the whistle on the pressure cooker, and cook on medium flame for 2 whistles. Let the pressure release naturally.
Notes
- Adding 2 tablespoons of shredded coconut (fresh or frozen) while grinding can enhance the flavor. However, this is optional and can be skipped if you don't have coconut on hand.
- You can add other vegetables like carrots, beans, potatoes, and bell peppers to this.
- For added protein, you can also include cubes of paneer or edamame beans.
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Nutrition
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Jennifer
I made this on the stove top. My sone had already made a paste which was similar. I didn't have peas. It was great!
Carey
I pulled up this recipe at the last minute, because I was making a Tandoori style Salmon fillet and I had some leftover cabbage in the fridge. Prepared it on the stovetop with leftover yellow rice, onion, and most all the spices above. Really, really good, and I am tough on reviews. Well done! and I will make this again when I am not in such a rush. It was done before the salmon!
Bhavana Patil
Thank you so much Carey 🙂 Coming from a Chef, I will take the comment with a lot of pride 🙂 Have a great day 🙂
Shantimoy Paul
Most of my childhood memory includes getting yelled at by my mother, punampaul.com and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.
Cabbage is especially one of the world's most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiammin, calcium, iron, magnesium phosphorus and a good source of dietary fibers.
But I never liked any cabbage recipe other than in noodles.
This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation. Keep posting wonderful recipes like this.