Cabbage-Rice Casserole
- 2 ts Olive oil
- 6 c Finely chopped cabbage
- 1 c Diced onion
- 3 c Water
- 1 c Chopped tomatoes
- 2 tb Brown sugar
- 2 tb Cider vinegar
- 1/4 ts Salt
- 1 c Uncooked white basmati rice
- 1/4 c Currants
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@netrax.net>.
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
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@netrax.net>.
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
