Buttered Cabbage and Caraway Brown Rice

Name: Buttered Cabbage and Caraway Brown Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 3 tbsp (43 g) unsalted butter, cut into small pieces; 1 whole (150 g) medium yellow onion, finely diced; 1½ cups (300 g) brown rice, rinsed under cold water until water runs mostly clear; 2 tsp (5 g) caraway seeds; 4 cups (400 g) green cabbage, cored, halved, and thinly sliced (about ¼ inch thick); 3¼ cups (780 ml) vegetable or chicken broth; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warming stovetop pilaf that brings together tender braised cabbage, nutty brown rice, and the distinctive licorice notes of caraway seeds. This Central European–inspired side is built in one pot, with butter and onion creating a rich base that ties everything together. Serve alongside pork, beef, or mushroom dishes for an authentic, comforting meal.

Prep: 10 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Measure out the broth or water ahead of time
Have all ingredients prepped and within arm's reach before you begin
Use a wide, heavy-bottomed pot with a fitted lid to prevent steam escape

1
Toast the caraway
- Heat a 3-quart pot over medium heat for 1 minute.
- Add the caraway seeds and toast them, stirring constantly, until fragrant and lightly darkened—about 1 to 2 minutes.
- Watch carefully so they don't burn.
- Transfer to a small plate.
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Ready when: Seeds are fragrant and slightly darkened in color
Tip: Toasting releases the oils in caraway seeds and deepens their flavor—don't skip this step.
2
Sauté onion
- Lower the heat to medium, add the butter to the same pot, and let it melt.
- Add the diced onion and cook, stirring occasionally, until soft and translucent—about 4 to 5 minutes.
- The onion should not brown.
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Ready when: Onion is soft, translucent, and has no color
Tip: Keep heat at medium to sweat the onion gently without browning; this preserves the subtle, sweet flavor.
3
Add rice and toast
- Stir the rinsed brown rice into the pot with the onion and butter.
- Cook, stirring constantly, for 2 to 3 minutes.
- The rice should become slightly opaque and smell toasty, but it should not brown.
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Ready when: Rice is opaque and has a toasty aroma; grains move freely
Tip: Toasting the rice before adding liquid helps it cook evenly and gives it a nuttier flavor.
4
Add broth and caraway
- Pour the broth into the pot and stir in the toasted caraway seeds.
- Bring the mixture to a boil over medium-high heat, stirring occasionally—about 2 to 3 minutes.
- You should see steam rising and hear a gentle rolling boil.
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Ready when: Broth reaches a rolling boil
Tip: Stir occasionally to prevent any rice from sticking to the bottom of the pot.
5
Add cabbage and cover
- Stir in the sliced cabbage.
- Once it is mixed in, cover the pot with a tight-fitting lid and reduce the heat to low.
- The cabbage will cook down and soften over time.
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Ready when: Cabbage is submerged or nestled into the rice
Tip: If the cabbage doesn't fit easily, press it down gently or add it in two batches as it softens.
6
Simmer covered
- Maintain the heat at low and let the rice, cabbage, and broth simmer together, covered, for 40 to 45 minutes.
- Do not lift the lid during this time—it releases heat and can affect cooking time.
- The broth should be mostly absorbed and the rice tender.
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Ready when: Rice grains are tender and translucent; broth is absorbed; no liquid pools at the bottom
Tip: Brown rice needs a slightly longer cooking time than white rice. If liquid remains at the end, simmer uncovered for another 2 to 3 minutes.
7
Rest and fluff
- Remove the pot from the heat and let it sit, covered, for 5 minutes.
- This allows the rice to finish steaming and sets the texture.
- Then fluff the pilaf with a fork, breaking up any clumps and gently folding the cabbage and rice together.
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Ready when: Grains are separate and fluffy when fluffed with a fork
Tip: Resting allows the rice to absorb any last traces of moisture and prevents it from becoming mushy.
8
Season and serve
- Taste the pilaf and adjust with salt and black pepper to your preference.
- Serve hot, either alone as a side dish or alongside roasted pork, beef, or a mushroom-based vegetarian main.
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Ready when: Flavors are balanced and seasoning suits your taste
Tip: Season at the end so you can taste the full effect of the caraway and cabbage flavors.

Good to know

Tips

If you prefer more cabbage, increase it to 5 cups (500 g) and add an extra ¼ cup (60 ml) of broth to maintain the rice-to-liquid ratio.
Brown rice can vary in cooking time depending on the brand and how old it is. Start checking for tenderness around 35 minutes; if it still feels slightly firm, let it cook for another 5 minutes and check again.
For extra richness, stir in an additional tablespoon of butter just before serving, after the rice has finished cooking.
This dish pairs beautifully with braised pork, roasted beets, or a simple green salad with vinaigrette.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot on the stovetop over medium-low heat, stirring occasionally and adding 2 to 3 tablespoons of water or broth to restore moisture, for about 5 to 7 minutes. Alternatively, reheat in the microwave in a covered microwave-safe bowl for 2 to 3 minutes, stirring halfway through. This dish does not freeze well due to the soft texture of the cabbage after thawing.

Substitutions

brown rice → Long-grain white rice or jasmine rice. Use the same amount by volume. Reduce the cooking time to 15 to 18 minutes in step 6, as white rice cooks faster than brown rice.
caraway seeds → Fennel seeds or dill seeds. Use the same amount. The flavor profile will shift slightly, but these seeds provide a similarly aromatic, warm quality. Avoid if making a traditional Central European version.
green cabbage → Half green cabbage and half red cabbage, or all red cabbage. Red cabbage will turn the pilaf a purple–blue shade but tastes equally good. The cooking time remains the same.
vegetable or chicken broth → Water with 1 teaspoon of salt and ½ teaspoon of caraway seeds added. This creates a simpler, lighter version. Use if vegetable or chicken broth is unavailable, but the depth of flavor will be less pronounced.