Cabbage & rice casserole with cumin & tomatoes
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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. Source: New Casserole Faye Levy Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
