Rice with cabbage

Yield: 1 servings

Measure Ingredient
\N \N - G. Granaroli XBRG76A MM:MK VMXV03A
1 medium Head of cabbage
3 tablespoons Butter
3 tablespoons Olive oil
4 ounces Tomato sauce (canned)
2 \N Cloves garlic chopped
2 larges Flavor cubes, your choice of flavor
1½ cup Uncle Ben`s converted rice
6 \N To 8 cups water
\N \N Salt and pepper to taste
\N \N Grated cheese for topping

In a large pot, melt the butter in the oil and lightly saute garlic.

Chop the head of cabbage fine. About 1" wide 3" long. Put all cabbage in with the garlic. Mix well to coat cabbage. Put ½ cup water in with cabbage and partially cover. Cook until cabbage is tender and lightly browned in spots. Next add tomato sauce and mix well. Add rice and mix well again. In a separate pot have the water and cubes on a med heat with cubes disolved. Gradually add this liquid while rice is cooking. Add a ladel at a time and wait for it to be absorbed. Continue until rice is cooked. Make sure to mix often to stop from sticking. Season with salt and pepper and serve hot with grated cheese. This can be used as a main dish, first course or as a side dish.

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