Sautéed Purple & Green Cabbage – Brown Rice Salad


Salads are good any time or part of meals. Light and yet filling. This one is a Middle Eastern cuisine inspired salad full of nice flavors.

This recipe is tangy & sweet which includes cabbage, brown rice, yoghurt, spring onions, dried cranberries & nuts.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

15 mins                    35 mins                     45 mins                     1-2 Serving


Cabbage green – 75 grams (shredded)

Purple cabbage – 75 grams (shredded)

Brown rice – 100 grams

Spring onions – 2 (thinly sliced)

Garlic cloves – 1 (minced)

Fresh green coriander – ¼ cup (finely chopped)

Dill – 2 tablespoon (finely chopped)

Lemon juice – ½ teaspoon

Apple cider vinegar – ½ teaspoon

Extra virgin olive oil – 2 tablespoon

Greek yoghurt or normal thick yoghurt – ½ cup

Salt per taste

Ground black pepper

Pomegranate seeds – 2 tablespoon

Dried cranberries – 2 tablespoons (chopped)

Pine nuts or walnuts – 2 tablespoon (toasted)

Sunflower seeds – ¼ teaspoon (toasted)

Pepitas (pumpkin seeds) – ¼ teaspoon (toasted)

Cottage cheese (Paneer) – 2 tablespoon (grated)


  • Boil brown rice in water, sieve and keep aside. Don’t overcook rice.
  • In a mixing bowl prepare the dressing. Now add yoghurt, honey, olive oil, 3-tablespoon water, lemon juice & garlic, now mix well.
  • Heat oil in wok and add green & purple cabbages & fry for 2-3 minutes and add apple cider vinegar & spring onions, for for another 1-2 minutes. When they get slightly soft but still retain their color, turn off heat and cool it down.
  • Now mix the boiled & strained brown rice & the cabbage together. Season with salt & pepper. Add chopped dill and green coriander & pomegranate seeds.

Note: Place the cabbage brown rice on the plate, dress with the yoghurt dressing & toasted nuts, seeds & dried chopped cranberries & grated cottage cheese. Bon Apatite!

Happy Cooking!!

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