Cabbage Roll Casserole

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Cabbage Roll Casserole

 

1 large onion

3 large garlic cloves, crushed

1/2 head small cabbage, about 7cs. sliced

4 large carrots

2 large green peppers, seeded

4 jalapeno peppers, seeded and finely chopped

1 1/2 cs. uncooked rice

2 (28 oz.) can diced tomatoes, including juice

1/2c each of brown sugar and white vinegar

1 1/2 tsps. each of dried thyme and salt

1 tsp. dijon mustard

4 to 6 unpeeled tomatoes, chopped (optional)

 

Preheat over to 350 degrees.

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, return to for 10 more minutes.

Serve.

Makes 10 servings.

per cup 0.7g fat, 140 cal.