Cabbage-rice casserole

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
6 cups Finely chopped cabbage
1 cup Diced onion
3 cups Water
1 cup Chopped tomatoes
2 tablespoons Brown sugar
2 tablespoons Cider vinegar
¼ teaspoon Salt
1 cup Uncooked white basmati rice
¼ cup Currants

Directions

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@...>.

Recipe by: Cooking Light Magazine, August 1997 Posted to MC-Recipe Digest by John Pellegrino Date: Wednesday, April 15, 1998 5:32 PM on Apr 15, 1998

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