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Cabbage and Rice Casserole with Cumin and Tomatoes

2 tb Olive oil
2 lg Onions; sliced
8 c Cabbage; shredded (1 small head)
Salt
6 lg Cloves garlic; chopped
2 ts Ground cumin
2 c Long-grain white rice
1 qt Vegetable stock or water
1/2 ts Hot red pepper flakes
1 ts Dried oregano 14 1/2 oz Can diced tomatoes; drained
Freshly ground black pepper


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.



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