Begin by shredding the red cabbage into thin strips using a sharp knife or a food processor. Set aside.
Cook the Rice:
In a medium saucepan, heat the olive oil over medium heat. Add the shredded cabbage and sauté for about 3-4 minutes, until it starts to soften.
Add the rice to the pot and stir to coat it with the cabbage and oil mixture. Let it cook for 1-2 minutes, stirring occasionally.
Add the Broth and Seasonings:
Pour in the vegetable broth (or chicken broth) and stir in the salt, pepper, garlic powder, and onion powder. Bring the mixture to a simmer.
Simmer the Rice:
Reduce the heat to low, cover the saucepan with a lid, and let the rice cook for 15-20 minutes (or according to package instructions for your type of rice), until the rice is tender and the liquid is absorbed.
Add the Vinegar:
Once the rice is cooked, stir in the vinegar. This will help brighten the flavor and enhance the natural sweetness of the cabbage.
Fluff and Serve:
Fluff the rice with a fork to separate the grains, then garnish with freshly chopped parsley if desired. Serve warm as a vibrant side dish or as a base for any protein.
Serving and Storage Tips:
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