2.5 pt. Cabbage Roll Casserole
Source of Recipe
www.angelfire.com/journal/wwrecipes (Dancer)
List of Ingredients
1 large onion
3 large garlic cloves, crushed
1/2 head small cabbage, about 7c sliced
4 large carrots
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped
1-1/2 c. uncooked rice
2 (28oz) can diced tomatoes, including juice
1/2 c. each of brown sugar and white vinegar
1 1/2 tsp. each of dried thyme and salt
1 tsp. dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)Recipe
Preheat over to 350¼. Chop onions and place along with garlic in bottom of large casserole dish that will hold at least 16 cups. Or use 2 casserole dishes.Slice cabbage using food processor or shred with a sharp knife. It should measure about 7 cups. Thinly slice carrots using a food processor if you like. Coarsely chop green peppers. Finely chop jalapeno peppers. Place in a large bowl with rice.
In another bowl, stir tomatoes and their juice with sugar, vinegar, thyme, salt and dijon mustard until mixed. Stir into cabbage mixture using a folding motion, until evenly blended. Turn into casserole dish on top of onions.Do not stir.Cover with a lid and bake in preheated oven for 1 1/2 hours. Then, stir well every half hour until cabbage is soft and rice in done. Then stir in fresh tomatoes.
Makes 8 servings.
Per Serving; Calories...140 Fat...0.7 g Fiber...2 g.
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