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  Recipe Home » Vegetables » Cabbage & Rice Casserole With Cumin & Tomatoes
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  Cabbage & Rice Casserole With Cumin & Tomatoes
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
2 tbsp Olive oil
2 large Onions, sliced
8 cup Cabbage, shredded (1 small head)
Salt
6 large Cloves garlic, chopped
2 tsp Ground cumin
2 cup Long-grain white rice
1 qt Vegetable stock or water
1/2 tsp Hot red pepper flakes
1 tsp Dried oregano
14 1/2 oz Can diced tomatoes, drained
Freshly ground black pepper
Instructions:
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@slip.net or jphelps@best.com
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