Riced Cabbage

This Riced Cabbage is a savory and flavorful side dish that you are going to love. Low in carbs and tender like cooked rice, it has just the right taste and texture to go great with any meal.

Riced Cabbage in the skillet

This Riced Cabbage is so deliciously flavorful. With spices, vegetables, and fresh herbs added, this side dish takes on a lot of great flavors that go well with the soft texture of the finely chopped cabbage. Riced cabbage can be paired with meats, other vegetables, or as a side to soups and salads, and its flavors complement almost any dish you serve it with.

As for health benefits, Riced Cabbage is a great alternative to regular rice and cauliflower rice. It is lower in carbs and, as a leafy vegetable, has a host of other healthy characteristics. It contains Vitamins C and K, and is an anti-inflammatory that also aids digestion. But besides being healthy, it’s also really tasty, as you’ll see when you look over the flavorful ingredients that go into it. But first, what exactly is Riced Cabbage?

What is Riced Cabbage?

Riced cabbage is essentially an alternative to cauliflower rice, or even regular white or brown rice. It is a savory side dish that’s really quick and easy to make by finely chopping and shredding the cabbage until it takes on the basic texture of rice. But unlike cauliflower rice, riced cabbage is slightly less crunchy, so it has a similar feel to the grain it resembles.

Main Ingredients

  • Cabbage. You’ll process it in the food processor to create the “rice.”
  • Bell pepper. For a touch of sweetness and color.
  • Onion. Adds great flavor.
  • Olive Oil. Or any other oil you like.
  • Pureed Tomatoes. You can puree the fresh tomatoes yourself, or use tomato sauce (or marinara) from a jar instead.
  • Spices. Paprika, garlic powder, salt, pepper, and red pepper flakes.
  • Parsley. Dill or cilantro would be great substitutes.

How to Make Riced Cabbage

1. Chop the cabbage roughly into medium pieces.

cutting the cabbage into large pieces

2. Place them into a food processor and pulse, until it resembles “rice.” Make sure you don’t overload your food processor, so the cabbage is processed evenly. You may need to work in two batches.

pulsing the cabbage in food processor

3. In a large skillet, sautee the onion, bell pepper, and red pepper flakes over medium heat for about 5 minutes.

cooking onion and bell pepper in oil

4. Add the tomato puree, cabbage, paprika, garlic powder, salt, and pepper and cook, stirring occasionally. Do this for about 15 minutes, or until the cabbage has reached the desired doneness.

adding riced cabbage and seasonings

5. Once cooked, stir in the parsley and enjoy!

adding parsley to the dish
close up shot of Riced Cabbage

Tips for the Tastiest Riced Cabbage

  • Dry the cabbage well. After washing your cabbage head, dry it well with a towel to keep the leaves from becoming soggy, which will translate to your Riced Cabbage. dish.
  • Shred them in batches. You want to have a uniformity to the cabbage pieces, so don’t overcrowd the food processor. Pulse the cabbage in batches to get an even size and consistency.
  • Leave the skillet uncovered. Cabbage cooks fairly quickly so you don’t need to steam it. Leaving it uncovered allows unwanted moisture to evaporate, which will result in tastier Riced Cabbage.

Variations to this Recipe

There are a lot of variations that you could use to change this Riced Cabbage recipe up, depending on what you’re serving. Here are just a few tasty flavor profiles to consider:

  • Fried Riced Cabbage. Add the seasonings and sauces found in fried rice to this riced cabbage for a salty, savory, umami flavor.
  • Pesto Riced Cabbage. Try making this with pesto sauce for a fresh, herbaceous flavor. If you want homemade pesto, find out how in this Zucchini in Pesto Sauce recipe.
  • Mexican Riced Cabbage. Add black beans, chili powder, cumin, and salsa for a Mexican-inspired side.
  • Coconut Riced Cabbage. Try a Caribbean-inspired dish with coconut milk, coconut sugar, and a pinch of salt.

How to Store and Reheat it

Place any leftover Riced Cabbage in a lidded container and keep it in the refrigerator for up to 3-5 days. You can reheat it for a minute or so in the microwave, or place it back in the skillet over medium heat, stirring it as it warms through.

What to Serve it with

Riced Cabbage on a grey plate

This Riced Cabbage has so much great flavor and makes a fabulous side for lots of different dishes. I hope your family enjoys it as much as we do.

More tasty cabbage recipes to try:

Video Tutorial

Riced Cabbage

Tania Sheff

This Riced Cabbage is a savory and flavorful side dish that you are going to love. Low in carbs and tender like cooked rice, it has just the right taste and texture to go great with any meal.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 137 kcal

Ingredients  

  • 1 ½ lbs. cabbage
  • 2 tbsp. grapeseed oil or olive oil
  • ½ medium onion
  • 1 small bell pepper
  • 1 cup pureed tomatoes (use canned or puree yourself)
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  • tsp. red pepper flakes
  • 3 tbsp. chopped parsley

Instructions 

  • Chop the cabbage roughly into medium pieces.

  • Place them into a food processor and pulse, until it resembles “rice.” Make sure you don’t overload your food processor, so the cabbage is processed evenly. You may need to work in two batches.

  • In a large skillet, sautee the onion, bell pepper, and red pepper flakes over medium heat for about 5 minutes.

  • Add the tomato puree, cabbage, paprika, garlic powder, salt, and pepper and cook, stirring occasionally. Do this for about 15 minutes, or until the cabbage has reached the desired doneness.

  • Once cooked, stir in the parsley and enjoy!

Notes

Tips for the Tastiest Riced Cabbage

  • Dry the cabbage well. After washing your cabbage head, dry it well with a towel to keep the leaves from becoming soggy, which will translate to your Riced Cabbage. dish.
  • Shred them in batches. You want to have a uniformity to the cabbage pieces, so don’t overcrowd the food processor. Pulse the cabbage in batches to get an even size and consistency.
  • Leave the skillet uncovered. Cabbage cooks fairly quickly so you don’t need to steam it. Leaving it uncovered allows unwanted moisture to evaporate, which will result in tastier Riced Cabbage.

Variations to this Recipe

There are a lot of variations that you could use to change this Riced Cabbage recipe up, depending on what you’re serving. Here are just a few tasty flavor profiles to consider:

  • Fried Riced Cabbage. Add the seasonings and sauces found in fried rice to this riced cabbage for a salty, savory, umami flavor.
  • Pesto Riced Cabbage. Try making this with pesto sauce for a fresh, herbaceous flavor. If you want homemade pesto, find out how in this Zucchini in Pesto Sauce recipe.
  • Mexican Riced Cabbage. Add black beans, chili powder, cumin, and salsa for a Mexican-inspired side.
  • Coconut Riced Cabbage. Try a Caribbean-inspired dish with coconut milk, coconut sugar, and a pinch of salt.

How to Store and Reheat it

Place any leftover Riced Cabbage in a lidded container and keep it in the refrigerator for up to 3-5 days. You can reheat it for a minute or so in the microwave, or place it back in the skillet over medium heat, stirring it as it warms through.

Nutrition

Calories: 137kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 521mgPotassium: 541mgFiber: 6gSugar: 8gVitamin A: 2645IUVitamin C: 107mgCalcium: 97mgIron: 2mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!