Today, I really didn’t feel like making the usual risotto. You know those days when you open the fridge, look inside, and think: “No, something different, please”? Well, it went like that. I had rice, some cabbage that had been waiting for too long, and a couple of fresh eggs. And suddenly an idea came to me: why not transform everything into a complete and balanced bowl, one of those that make you feel light but satisfied, perfect for a quick yet nutritious lunch?
This bowl with rice, eggs, and cabbage immediately became one of my favorite recipes: simple, colorful, rich in vegetables and proteins, and above all, very easy to customize. It’s the kind of dish you can prepare even when you have little time but still want something healthy and tasty.
Moreover, it’s a perfect recipe if you’re looking for ideas for a healthy lunch, a protein bowl, or simply a different way to use cabbage in the kitchen. It’s also a great alternative to the usual main courses, ideal for those who love simple yet well-balanced flavors. And if you’re looking for a quick rice recipe, this one saves the day.
In short, no risotto today: I made this bowl, and it won me over.
I hope you like it too and that it becomes one of those clever recipes to always keep on hand.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
- 1 cup rice
- 11 oz cabbage
- 2 eggs
- 1 carrots
- to taste mixed seeds
- 2 tbsps soy sauce
- cup water
- 1 onion
- 1 tbsp vinegar
- to taste salt
Tools
- 1 Kettle kettle
- 1 Colander colander
- 1 Scale scale
Steps
Rinse the rice under cold water, then cook it in lightly salted water until tender and fluffy. Drain and set aside.
Prepare the poached eggs: put a small pot with water on the stove, when it starts boiling, add the vinegar and salt. Then stir with a spoon in the same direction to create a vortex and break the egg in the center.
After two minutes, gently drain and set aside.
In a pan, heat the extra virgin olive oil with the chopped onion. Add the finely chopped cabbage.
Slightly salt, add the water and soy sauce, and cook for 8–10 minutes until tender.
Place the hot rice at the bottom. Add the sautéed cabbage and finish with the egg and some carrots.
Garnish with mixed seeds, pepper, and a drizzle of soy sauce.
FAQ (Frequently Asked Questions)
Can I replace cabbage with other vegetables?
Absolutely yes. This bowl is super versatile: you can use savoy cabbage, bok choy, spinach, zucchini, or even a mix of sautéed vegetables. The important thing is to maintain a good balance between the vegetable part, proteins, and carbohydrates, so the bowl remains complete and nutritious.
What type of rice is best for this recipe?
Basmati or jasmine rice is perfect because it remains light and fluffy, ideal for a bowl. If you prefer a heartier version, you can use brown rice or black rice. Even leftover rice from the day before works great and makes the recipe even faster.
How can I make the bowl more protein-rich?
Besides eggs, you can add crispy tofu, roasted chickpeas, grilled chicken, or edamame. These are all options that increase the protein without weighing down the dish.
