Chinese Cabbage and Rice

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 518 Kcal


  • 2 tbsp. lemon juice
  • 1 dl vegetable bouillon
  • 300 g basmati rice
  • 4.25 dl Water
  • 1 Chinese cabbage (ca. 400 g)
  • 1 onion
  • 1 red chilli
  • 0.5 bunch parsley
  • 600 g diced pork
  • 1 tsp. salt
  • olive oil to fry
  • a little pepper


  • Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water to the boil with the rice, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork. Cut the Chinese leaves and onions into thin strips. De-seed the chilli, slice into rings, finely chop the parsley. Brown the meat in batches in hot oil for approx. 2 mins., remove, season. Fry the Chinese leaves, onions, chilli and parsley in a little oil for approx. 2 mins. Add the lemon juice, stock and meat, gently heat.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home