Mexican-style cabbage (rice)
Mexican-style cabbage (rice)
This veggie rice recipe is packed with goodness. Use it as a side dish, a base in a bowl, in a burrito or taco. This recipe comes from my training at Living Light Culinary Institute, so when it is prepared using a dehydrator it is considered living food (raw vegan), but it can also be cooked on low in the oven.
Yields: 3 cups
Ingredients
1 medium head of cabbage (6 cups) – rough chop
¼ cup tomato powder or tomato paste
2 thinly sliced green onion
2 tablespoons olive oil
1 teaspoon sea or Himalayan salt
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder or 1 tablespoon fresh garlic
1 cup tomato diced
1 cup of peas – thaw if frozen
Steps
Pulse the roughly chopped cabbage in a food processor fitted with “S” blade until it reaches the consistency of rice. You may need to do it in batches.
Put cabbage in a large mixing bowl. Add all the ingredients and toss well.
Put the seasoned cabbage in a large baking dish, place in the dehydrator at 118 F for 2 to 4 hours or warmed in the oven at 325 F for 30 minutes.
It is best served immediately.
It can be stored in a sealed glass container in the fridge for a few days.
