Ingredients
6
tbsp (3/4 stick) butter, diced, divided
1
tbsp minced peeled fresh ginger
1
1/2 cups long-grain white rice
2
3/4 cups low-salt chicken broth
3
cups chopped green cabbage
1
cup chopped seeded plum tomatoes
1
cup chopped green onions
Directions
1.
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
2.
Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
