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Cabbage Rice

Cabbage Rice Recipe

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First posted in Feb 2008, updated in Apr 2015

This recipe is handed down from my mum, whom I think makes the best cabbage rice in the world. Of course, I am totally biased, but I seriously think that’s quite true :) Though this dish is popularly known locally as cabbage rice, it has other ingredients such as pork belly and mushrooms.

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The secret to making superb cabbage rice is to use the water for soaking the dried mushrooms, dried scallops and dried shrimps. If you can imagine the smell from these dried goods, that is sheer umami bliss. You also have to stir fry the ingredients in the wok briefly before transferring them to cook in the rice cooker for better flavour.

Cabbage Rice Recipe

When I look back at my past cabbage rice,  I realised that I have shredded the cabbage too finely. The cabbage shrinks considerably after cooking.

Cabbage for Cabbage Rice Recipe

So nowadays, I slice the cabbage rather coarsely (as above), which is not just a time-saver, but results in the cabbage being just the right bite-sized when cooked in the rice cooker.

Leave a Comment

36 Responses to “Cabbage Rice”

  1. tigerfish — April 18, 2015 @ 10:53 am

    I cook similar cabbage rice (simpler version though, less ingredients) often at home but I am not bored with it at all. Now I see your cabbage rice, am craving it again. :p so homey, so good, so delicious, and very addictive.


  2. cquek — May 4, 2015 @ 10:34 pm

    i am going to try out your recipe. we love cabbage especially with dried shrimps.


  3. Kat — May 25, 2015 @ 3:23 pm

    Hi! What do you do with the hot water after soaking? Add to the wok together with 150ml of soaking water?


    • wiffy replied: — May 26th, 2015 @ 9:22 am

      The hot water used to soak the mushrooms, scallops and dried shrimps is the soaking liquid. After soaking, filter them and measure only 150ml for use in this recipe (if too much liquid, the rice may be soggy).



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