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 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
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.