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 <4paws@netrax.net>.
  
  Recipe