Cabbage & rice casserole with cumin & tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | larges | Onions; sliced |
| 8 | cups | Cabbage; shredded (1 small head) |
| Salt | ||
| 6 | larges | Cloves garlic; chopped |
| 2 | teaspoons | Ground cumin |
| 2 | cups | Long-grain white rice |
| 1 | quart | Vegetable stock or water |
| ½ | teaspoon | Hot red pepper flakes |
| 1 | teaspoon | Dried oregano |
| 14½ | ounce | Can diced tomatoes; drained |
| Freshly ground black pepper | ||
Directions
Preheat the oven to 350 degrees F. In a large casserole or Dutch oven, heat the oil over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and salt to taste, cover, and cook over low heat, stirring often, until wilted, about 5 minutes. Add the garlic, cumin, and rice and saute about 2 minutes.
Add the stock, red pepper flakes, oregano, tomatoes, and black pepper to taste. Mix well and bring to a boil. (Add additional salt if you like to taste.)
Remove from the heat, cover, and bake 30 minutes, or until the rice is tender. Taste and adjust the seasonings. Serve hot.
Source: New Casserole, Faye Levy Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...