Cabbage Roll Casserole
Source of Recipe
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Recipe Introduction
This recipe might work well with the kids. If you use red cabbage
they just may be attracted to all the colors and the weirdness.
It does take a long time to cook, but it's a good recipe for one
of those weekends when you're trapped in the house by bad weather.
This is a nice one to have in the freezer when you need a hearty meal quick.
1 large onion
3 large garlic cloves, crushed or 1 tbsp minced garlic
1/2 head small cabbage, about seven cups sliced thinly
4 large carrots
2 large green peppers, seeded
4 jalepeno peppers, seeded and finely chopped (optional)
1 1/2 cups uncooked rice (I use brown and it works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)
Preheat oven to 350 F. Chop onions and place along with the garlic
in bottom of a large casserole dish that will hold at least 16
cups. Or use two casserole dishes. Slice cabbage with a food
processor or shred with a sharp knife. It should measure about 7
cups. Thinly slice carrots. Coarsely chop green peppers. Finely
chop jalepeno peppers, if using. Place in a large bowl with rice.
In another bowl, stir tomatoes and their juice with sugar, vinagar,
thyme salt and Dijon until mixed. Stir into cabbage mixture, using
a folding motion, until evenly blended. Turn into casserole 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 is done as you like. Then, stir in fresh tomatoes.
Serve immediately or package in 2 or 4 cup portions and freeze.
To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to
reheat. Stir every 2 minutes.
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