Purple Rice (Red Cabbage Rice)

Name: Purple Rice (Red Cabbage Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Cuisine: Western
Ingredients: 30 g (2 tbsp) unsalted butter; 2 cloves garlic, finely minced; ½ onion, finely diced; 3 cups red cabbage, finely shredded, tightly packed; ½ tsp cooking salt, kosher salt; ¼ tsp black pepper; 1 cup jasmine rice, no need to rinse or soak; 1¼ cups vegetable stock, low sodium; or chicken stock or water plus 1 stock cube; ¼ cup green onion, finely chopped

A bowl of purple rice with shredded red cabbage and green onion. — Purple rice served in a bowl.

Buttery, garlicky jasmine rice cooks with red cabbage for a colorful side dish with plenty of vegetables.

By Cookin' KitchenOctober 17, 2026

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Total: 35 minutes
Servings: 5 servings

Prep: 10 minutes
Cook: 15 minutes
Rest: 10 minutes
Total: 35 minutes
Servings: 5

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Recipe

Purple Rice (Red Cabbage Rice)

Buttery, garlicky jasmine rice cooks with red cabbage for a colorful side dish with plenty of vegetables.

Cookin' · https://cookin.club/recipes/purple-rice-red-cabbage-rice

Prep: 10 minutes
Cook: 15 minutes
Rest: 10 minutes
Total: 35 minutes
Servings: 5

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Ingredients

5 servings

For 5 servings

Rice

30 g (2 tbsp) unsalted butter
2 cloves garlic, finely minced
½ onion, finely diced
3 cups red cabbage, finely shredded, tightly packed
½ tsp cooking salt, kosher salt
¼ tsp black pepper
1 cup jasmine rice, no need to rinse or soak
1¼ cups vegetable stock, low sodium; or chicken stock or water plus 1 stock cube

Optional garnish

¼ cup green onion, finely chopped

Equipment

Large saucepan or small pot
Lid
Rubber spatula or rice paddle
Serving dish

Instructions

Step 1: Melt the butter in a large saucepan or small pot over medium heat.
Tip: Use a large saucepan around 28 cm (11 inches) wide. A smaller pan can make the rice cook unevenly.
Step 2: Cook the onion and garlic for 1 minute, until soft. Add the cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but is not completely wilted; it will cook more with the rice.
Step 3: Add the rice and stir well to coat it in the butter and aromatics.
Step 4: Add the vegetable stock. Scrape down the sides of the pan and press the cabbage and rice mixture down so all the rice is submerged.
Step 5: Bring to a simmer, cover with a lid, reduce the heat to medium-low (or low if your burner is strong), and cook for 12 minutes. Do not peek or stir.
Step 6: Turn off the heat, remove the saucepan from the stove, and let the rice rest, covered, for 10 minutes.
Step 7: Fluff the rice with a rubber spatula or rice paddle, then transfer it to a serving dish. Sprinkle with green onion and serve.

Notes

Long-grain, basmati, and medium-grain rice also work; add 1/4 cup extra stock. If you rinse the jasmine rice, shake off excess water and reduce the stock by 2 tablespoons.

Leftovers keep for 2 days. The rice can be frozen, though the cabbage may become a little watery; toss it through well after thawing.

Green cabbage can be used instead of red cabbage.

Nutrition per serving

Calories: 206 kcal
Fat: 5 g
Saturated fat: 3 g
Carbohydrates: 36 g
Sugar: 3 g
Fiber: 2 g
Protein: 4 g
Sodium: 486 mg
Cholesterol: 13 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This buttery, garlicky rice gets its vivid purple color from red cabbage. It makes a colorful side dish with rice and vegetables together.

An overhead arrangement of onion, garlic, red cabbage, jasmine rice, butter, salt, pepper and green onion. — The main ingredients arranged for purple rice; vegetable stock is not pictured.

Purple Rice (Red Cabbage Rice)