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Asian Braised Red Cabbage with Black Rice, Arugula and Avocado

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Phoebe Lapine


  • 1 cup black rice
  • Sea salt
  • Olive oil
  • 2 tablespoons coconut oil
  • 1 head purple cabbage thinly sliced
  • 1 small yellow onion thinly slcied
  • 2 tablespoons lemon juice
  • 1 tablespoon gluten-free tamari or soy sauce
  • 5 ounces arugula
  • 1 avocado thinly sliced


  1. Combine the black rice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1 1/2 cups water in a medium lidded saucepan or pot. Bring to a boil, cover, and cook over low heat until tender and the water is absorbed, 25 minutes. Keep covered and set aside.
  2. Meanwhile, heat the coconut oil in a large nonstick skillet. Saute the cabbage and onion over medium-high heat until tender, 15 minutes. Stir in the lemon juice, tamari or soy sauce, and 1/2 teaspoon salt; continue to cook until the cabbage is soft and the liquid has more or less evaporated, another 5 to 10 minutes.
  3. Off the heat, fold in the cooked rice and arugula. Divide between 4 plates and top with the avocado slices. Garnish with a drizzle of olive oil and sriracha.