Last updated 6/12/2012 1:11:47 AM. Recipe ID 39429. Report a problem with this recipe.
Title: Cabbage-rice casserole
Categories: Casseroles, Vegetarian, Sides, Rice & grai
Yield: 6 Servings
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
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 <email@example.com>.
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