cabbage rice

One-pot meals are life savers for home cooks like myself. So many days I would wake up and wonder what to cook for dinner. On days like these, I would always turn to meals that I can cook in one pot and the bonus would be if I could make it in advance and leave it to keep warm in the rice cooker.

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Cabbage rice is one of the dishes that everyone at home simply loves. Yep, even the LAM likes it.

My cabbage rice recipe is pretty standard. It really is my Mom’s recipe. I use the ingredients that my mom uses, and I have not made any changes to it. Why fix something that doesn’t need fixing right?

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I love using the rice cooker to cook one-pot meals. It saves me having to re-heat food. Yes, sometimes I am just THAT lazy! 😀

Here’s how to cook this dish.

In a heated wok, add some vegetable oil. Stir-fry the shallots and minced garlic for about 30 seconds, then add the drained dried prawns.

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Stir-fry this for another minute or so, and add the pork, mushrooms and Chinese sausage. The pork does not have to be cooked through as it will continue cooking in the rice cooker later.

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Stir to mix. Season with light soy sauce (or chicken powder), dark soy and white pepper. 

Add the cabbage and stir to mix – this is to coat the cabbage with the sauces. Once the cabbage has been mixed, turn off the heat.

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Wash and place rice in rice cooker. Add water to the rice.

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Spoon the cabbage and the rest of the ingredients (including the sauce) into the rice cooker. The ingredients will sit on top of the rice. Do not stir.

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Press the COOK button.

After 20 minutes, stir the rice and ingredients gently to mix. Close the lid of the rice cooker and continue cooking.

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The cabbage will release some water as it cooks, so at the end of the cooking process, check the doneness of the rice. If you prefer softer rice, add a tiny little bit of water and cook some more. 

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This is definitely one of my go-tos from my list of “Fabulous Home-cooked Food”.

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Cabbage Rice
Serves 4
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Ingredients
  1. 2 cups rice, long-grained, washed and drained
  2. 300g lean pork
  3. 1 Beijing cabbage, peeled and torn into wedges
  4. 2 Chinese sausages, thinly sliced - I used XO Chinese sausages
  5. 6 pieces dried Shitake mushroom, rehydrated and thinly sliced
  6. 50g dried prawns, soaked in hot water and drained
  7. 2 cups water
  8. 2 teaspoons light soy sauce
  9. 2 teaspoons dark soy sauce
  10. 1 teaspoon chicken powder, optional
  11. 1/2 teaspoon white pepper
  12. 2 teaspoon minced garlic
Marinade for pork
  1. 1/2 teaspoon light soy sauce
  2. 1/2 teaspoon sesame oil
  3. 1 teaspoon oyster sauce
  4. 1/2 teaspoon Shaoxing wine
  5. a dash of white pepper
  6. 1/2 teaspoon corn starch
Instructions
  1. In a heated wok, add some vegetable oil. Stir-fry the minced garlic for about 30 seconds, then add the drained dried prawns.
  2. Stir-fry this for another minute or so, and add the pork, mushrooms and Chinese sausage. Stir to mix.
  3. Stir to mix. Season with light soy sauce (or chicken powder), dark soy and white pepper.
  4. Add the cabbage and stir to mix – this is to coat the cabbage with the sauces. Once the cabbage has been mixed, turn off the heat.
  5. Wash and place rice in rice cooker. Add water to the rice.
  6. Spoon the cabbage and the rest of the ingredients (including the sauce) into the rice cooker. The ingredients will sit on top of the rice. Do not stir.
  7. Press the COOK button.
  8. After 20 minutes, stir the rice and ingredients gently to mix. Close the lid of the rice cooker and continue cooking.
  9. The cabbage will release some water as it cooks, so at the end of the cooking process, check the doneness of the rice. If you prefer softer rice, add a tiny little bit of water and cook some more.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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