Cabbage Bell Pepper Stir-Fry with Rice

Ingredients

• 200 g whole grain rice
• 500 g white cabbage
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 2 Garlic cloves
• 8 tbsp olive oil
• 0.25 tsp chili powder
• Salt
• Salt
• black pepper (freshly ground)
• 250 ml vegetable broth
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash the rice in a sieve and bring to a boil with twice its volume of lightly salted water, then simmer on low heat for about 30 minutes until drained.

2. 2.

   Clean the white cabbage, quarter it lengthwise, remove the core, and cut into fine strips. Wash, deseed, and slice the bell peppers into narrow strips. Peel and finely chop the onion and garlic cloves.

3. 3.

   Heat 6 tbsp of oil in a wok, sauté the onion and garlic until translucent, then add the cabbage in portions while stirring for about 1 minute; remove from the wok.

4. 4.

   Add the remaining oil to the wok and stir‑fry the bell pepper strips in portions for about 2 minutes. Return the cabbage, mix well, season with chili powder, salt, and pepper, pour in the vegetable broth, and simmer covered with occasional stirring for about 5 minutes over medium heat. Add the cooked rice, adjust seasoning with soy sauce, and serve.