Cabbage & rice casserole with cumin & tomatoes
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Cabbage & rice casserole with cumin & tomatoes
  Cabbage    Rice    Casserole    Tomatoes    Vegetables    Grains  
Last updated 6/12/2012 12:42:20 AM. Recipe ID 1318. Report a problem with this recipe.
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      Title: Cabbage & rice casserole with cumin & tomatoes
 Categories: Vegetables, Grains, Casseroles
      Yield: 4 Servings
 
      2 tb Olive oil
      2 lg Onions; sliced
      8 c  Cabbage; shredded (1 small
           -head)
           Salt
      6 lg Cloves garlic; chopped
      2 ts Ground cumin
      2 c  Long-grain white rice
      1 qt Vegetable stock or water
    1/2 ts Hot red pepper flakes
      1 ts Dried oregano
 14 1/2 oz Can diced tomatoes; drained
           Freshly ground black pepper
 
  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.
  




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Recipe ID 1318 (Apr 03, 2005)

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