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Cabbage-Rice Casserole


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Casseroles Sides Vegetarian

Ingredients:

  • 2 ts Olive oil
  • 6 c Finely chopped cabbage
  • 1 c Diced onion
  • 3 c Water
  • 1 c Chopped tomatoes
  • 2 tb Brown sugar
  • 2 tb Cider vinegar
  • 1/4 ts Salt
  • 1 c Uncooked white basmati rice
  • 1/4 c Currants

Directions:

1. Preheat oven to 350 oF. 2. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 x 7-inch baking dish. Cover and bake at 350 oF for 50 minutes or until rice is tender.
 
Yield: 4 servings (serving size: 1 cup).
 
CALORIES 174 (10% from fat); FAT 2g (sat 0.3g, mono 1.2g, poly 0.3g); PROTEIN 3.7g; CARB 36.1g; FIBER 3.1g; CHOL 0mg; IRON 2.1mg; SODIUM 117mg; CALCIUM 53mg.
 
Formatted for you by Gail Shermeyer <4paws@netrax.net>.
 
Recipe by: Cooking Light Magazine, August 1997
 
Posted to MC-Recipe Digest by John Pellegrino Date: Wednesday, April 15, 1998 5:32 PM on Apr 15, 1998