Cabbage Rice - Version II

My mother cooked a lot with cabbage. Not because it was someone's favorite vegetable or it is good for health. She cooked cabbage at least once a week because it was one of the cheap vegetables we could get at that time. I still remember my sister complaining that mom made cabbage again. For some reason, I never get bored of eating this veggie. Be it as a stir fry or as  sambar. I am notorious for making different kinds of rice dishes. There probably isn't any vegetable that I cannot convert into a rice dish. Here is one such recipe that got created without any thought. It was delicious I should say.

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Ingredients:
Cooked Rice - 2 1/2 cups (completely cooled)
Oil - 3 TBSP
Cumin - 1 tsp
Cashews - 1/4 cup
Cabbage - chopped fine 2 1/2 cups
Salt - to taste
Turmeric - two generous pinches
Lime juice - from half a lime (or use one whole if not juicy enough)

To grind:
Garlic - 2 cloves
Cilantro - 1/3 cup
Mint leaves - 1/3 cup
Green chillies - 8  (as per taste)

Method:
Heat oil in a pan. When hot, add cumin seeds. When they splutter, add cashews and fry them till golden. Add cabbage, salt and turmeric. Mix well and let it cook. Meanwhile, take all the ingredients mentioned in "To Grind" above and grind to a paste without adding any water. When cabbage is half cooked, add the ground paste to it and mix well. Lower the heat and let the cabbage cook completely. When the cabbage is cooked, add the cooled rice and mix well. Add lime juice, adjust the salt if needed and cover with a lid and let it sit on the lowest flame for 3 - 4 minutes. Turn off the heat. Either serve as is or with some yogurt or raita on the side.

Notes:
I used the left over jasmine rice which, I could not really separate the grains of. Use basmathi or sona masoori rice and separate the grains to make it look more presentable. This looks more like a kichadi because of the type of rice I used.

Enjoy.

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