Name: Cabbage and Rice Casserole with Cumin and Tomatoes
Cook time: 30 min
Ingredients: 2 tablespoon olive oil; 2 onions, sliced; 8 cup cabbage, shredded; salt to taste; 6 cloves garlic, chopped; 2 teaspoon ground cumin; 2 cup long-grain white rice; 1 quart vegetable stock or water; 1/2 teaspoon hot red pepper flakes; 1 teaspoon dried oregano; 1 can (about 14.5 ounces) diced tomatoes, drained; freshly ground black pepper to taste

Cabbage and Rice Casserole with Cumin and Tomatoes

Here's a great casserole recipe that can be ready in under an hour. Cabbage and Rice Casserole with Cumin and Tomatoes is tasty and easy to make...perfect for weeknight dinners!

Cooking Time30 min

Cooking MethodCasserole

Ingredients

2 tablespoons olive oil
2 onions, sliced
8 cups cabbage, shredded
salt to taste
6 cloves garlic, chopped
2 teaspoons ground cumin
2 cups long-grain white rice
1 quart vegetable stock or water
1/2 teaspoon hot red pepper flakes
1 teaspoon dried oregano
1 can (about 14.5 ounces) diced tomatoes, drained
freshly ground black pepper to taste

Instructions

Preheat the oven to 350 degrees F.
In a large 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.
Remove from the heat, cover, and bake until the rice is tender.