Cabbage & rice casserole with cumin & tomatoes

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 larges Onions; sliced
8 cups Cabbage; shredded (1 small head)
Salt
6 larges Cloves garlic; chopped
2 teaspoons Ground cumin
2 cups Long-grain white rice
1 quart Vegetable stock or water
½ teaspoon Hot red pepper flakes
1 teaspoon Dried oregano
14½ ounce Can diced tomatoes; drained
Freshly ground black pepper

Directions

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@... or jphelps@...

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