The rice spaghetti with red (or purple) cabbage is a light, nutritious, and very tasty first course. I love these types of dishes, with a spicy flavor and an exotic touch. I had a red cabbage at home, locally sourced, and that’s how I decided to make this recipe. I made a dressing with the cabbage, carrot, leek, and some spices; then I seasoned the pasta and added soy sauce. This recipe will surprise you with its intense and enveloping flavor.
Also try:
Rice Tagliatelle with Broccoli and Coconut Milk
Rice with Shrimp in Coconut Milk and Curry
Rice Tagliatelline with Spiced Vegetables
Curry and Coconut Milk Soup with Crunchy Broccoli
For more recipes, check out the collection:
10 Recipes with November Vegetables
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 6.3 oz rice spaghetti
- 7 oz red cabbage (or purple)
- 1 carrot
- 1 stalk celery
- to taste leek (as desired)
- 2 teaspoons ground ginger
- 2 teaspoons curry
- 1 tablespoon soy sauce
- to taste extra virgin olive oil
- to taste salt
Steps
To make the rice spaghetti with red cabbage, wash and clean the cabbage, then cut it into strips.
Cut the carrot into julienne, chop the celery and leek.
In a pan, pour a drizzle of extra virgin olive oil, the leek, celery, curry, and ginger. Heat over low flame, and when the leek is slightly wilted, add the remaining vegetables and continue to cook over low heat.
Cook for several minutes; the vegetables should be cooked but remain crunchy. If necessary, add some hot water to prevent the vegetables from sticking to the pan.
Cook the rice spaghetti according to the package instructions. Then pour the spaghetti into the pan with the vegetables, season with soy sauce and toss everything over high heat for a few moments.
Enjoy your meal!
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