Crunchy Two Cabbages Brown Rice With Green Bell Pepper

Crunchy Two Cabbages Brown Rice With Green Bell Pepper

Crunchy two cabbages brown rice has both the regular green/white cabbage, red cabbage and green bell pepper.

Recipe is easy. All you need to do is cook some rice, shred some cabbages and capsicum, saute them in oil along with garlic, add salt to taste and finish it off with pepper powder.

Red cabbage has thicker layers than that of green cabbage. It is sometimes called purple cabbage because its leaves are a dark purple-reddish color. Ultimately, the colour of the cabbage is decided by acidic nature of the soil they grow in.

Cabbages have Glycemic Index of 10 (GI is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.) GI of less than 55 is considered low GI foods. Hence it is good for people with PCOD/PCOS.

Cabbages are nutrient rich, included in anti-inflammatory meals, good for heart health and blood pressure.

You can also include finely chopped ginger in the recipe. I tend to use only garlic in my quick cooking recipes because they are more fragrant and I like sauteed garlic flavour.

CRUNCHY TWO CABBAGES BROWN RICE WITH GREEN BELL PEPPER

INGREDIENTS

Brown rice (uncooked) – 40g

Red/purple cabbage – 61g

Green Cabbage – 38g

Green bell pepper – 58g

Garlic (measured with skin) – 8g

Refined sunflower oil – 1 Tablespoon

Tablesalt – 1/4 teaspoon + 1/8 teaspoon

Pepper powder – 1/8 teaspoon

RECIPE INSTRUCTIONS

Step 1: Wash, soak and cook brown rice according packet instructions. Keep in mind to cook the brown rice in plenty of water( atleast 3.5 cups of water for 1 cup of brown rice) if using open flame stove top method.

Step 2: Deskin and mince garlic. Wash and shred the cabbages and bell pepper as long thin strips.

Step 3: Heat a wok, wait for it to get hot, add oil, let it get hot, add minced garlic and saute for a few seconds in low flame.They tend to stick to the bottom, be mindful of it.

Step 4: Add the bell pepper and saute in medium flame for few seconds. Then add the shredded cabbages, 1/4 teaspoon salt and saute more.

Step 5: For this recipe, aluminium wok was used. Saute was done in medium to high flame.

Step 6: Cover the aluminum wok with a properly fitted lid. Reduce the heat to low. Let the vegetables cook for 3-4 minutes. Stir them in between. Beware of burnt smell. Don’t leave the stove sight.

Step 7: Add the cooked and cooled brown rice to wok, add salt, pepper and saute.

Step 8: Done.

NOTES

Use a cast iron wok if you can to stir fry in high flame.

Adjust salt to your taste.

The dish can also be finished off with finely chopped coriander leaves/cilantro right before turning off the heat.

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