Best rice pilaf with roasted red cabbage from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 129) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mdagl on January 21, 2023

    Tasty. Would like to retry this one at some point and get the red cabbage a little roastier.

  • allie_p on January 20, 2022

    This is a go-to weeknight side dish. The roasted cabbage gets so caramelized and sweet that even my veggie-averse toddler scarfs it down, and the butter + stock make it feel more special than a side of plain rice. I often substitute orzo or any other small pasta I have laying around.

  • bernalgirl on October 13, 2021

    I’ve read raves about this pilaf and expected to love it but it’s just ok. It needs some allium and spices. Also the cabbage, cooked to the directed fineness, results in some unpleasantly chewy bites. On to other pilaf recipes.

  • Yildiz100 on November 21, 2018

    I liked the roasted cabbage a lot, but thought it was not used to good effect mixed in with the rice pilaf. Alone, it tastes sweet and caramelized, in the rice pilaf, the more scorched aroma is prominent and you sort of miss the caramelized sweetness. I would definitely make the cabbage again and just have it as a side. As for the rice, it was fine, but I prefer pilafs that use butter only (no oil) and have you toast the noodles in the butter, but not the rice. (Much more fragrant and uniformly browned that way.) Did not used the "small victory" of breaking spaghetti in the bag - used store bought short vermicelli noodles.

  • purrviciouz on October 18, 2018

    This is one of my favorite go to weeknight recipes and we get lunch leftovers out of it too. My favorite variation is the tomato soup with Parmesan or cheddar. It's satisfying and comforting. I make it at least once per month! I also found that Safeway carries spaghetti pasta that's already broken up so that saves a step!

  • VineTomato on October 01, 2018

    Often I’m left with half a red cabbage to ‘use up’ - which is how I stumbled upon this recipe, and I am so glad that I did. So far, I would suggest this is the one recipe that made buying this book worth the money - it is fantastic. The burnt cabbage is genius, and has a rather meaty flavour which is reminiscent of biltong. Heading Cookie24’s advice I added cinnamon sticks, bay leaves and just for fun a teaspoon of urfa chili flakes. I found parts of my cabbage was burning after 15 minutes, so stirred it around and found it was done by 25 min. I really enjoyed this and will be making again, looking forward to trying the mushroom version.

  • Cookie24 on September 27, 2018

    I tried this recipe because it had so many good reviews. It was fine; for me nothing really special, but Mr. Cookie loved it, so will probably make again. Next time I will add some additional aromatics such as a bay leaf, thyme and garlic to the rice. It's the cabbage that makes it different and adds some flavor that the rice is lacking. As clcorbi said, you must use good stock and adding a pat of butter can't hurt.

  • ksg518 on August 15, 2018

    This is one of those dishes that I can't wait to make again. I loved the roasted cabbage with the rice. The pasta is also a great addition. One of the "small victories" here is putting the pasta in a plastic bag to avoid having it go everywhere when you break it up. I found that if I just gathered some in my hand and broke off the ends a few bits at a time it worked fine.

  • westminstr on January 02, 2018

    I never made the full pilaf but I liked the roasted red cabbage.

  • Jane on May 17, 2017

    I have made this pilaf 5 times since I got the book - it's that good. Apart from finely slicing red cabbage (and that could be done in the processor) there is very little work involved and the end result is so much more than the sum of the ingredients. Last night I served it with Indecision grilled chicken but I've also served it with the Roast Chicken with fennel, rosemary & lemon and with other chicken dishes.

  • Lepa on January 24, 2017

    I enjoyed this rice a roni-type pilaf. I might experiment with other roasted veggies, like cauliflower, next time.

  • clcorbi on January 23, 2017

    We absolutely loved this pilaf! The flavor is indeed reminiscent of Rice-a-Roni, but in the best way possible. The crispy cabbage strips really take this from good to great. The flavor is subtle, but so good that I kept sneaking more bites of it after dinner--this is probably thanks to the stock (use a good stock here), and the pat of butter which adds a nice richness. Will make again.

  • Jane on October 06, 2016

    This was an interesting pilaf recipe, incorporating red cabbage roasted to the point of almost burning. It also had small pieces of broken up pasta. Will def repeat.

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