Cabbage and Basmati Rice Casserole Recipe

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Cabbage and Basmati Rice Casserole
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  1. Preheat oven to 400.
  2. Shred cabbage in food processor.
  3. Process garlic and celery in food processor until chopped VERY small.
  4. Melt butter in skillet and add rice, cabbage, celery and garlic.
  5. Stir until rice is lightly browned and veggies are tender.
  6. Pour into 1 1/2 quart casserole dish.
  7. Sprinkle bouillon cubes over the top.
  8. Pour two cups of water over all.
  9. Cover with foil and bake for 50 - 60 minutes or until rice is tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 135.83 Kcal (569 kJ)
Calories from fat 54.56 Kcal
% Daily Value*
Total Fat 6.06g 9%
Sodium 34.81mg 1%
Potassium 252.19mg 5%
Total Carbs 19.69g 7%
Sugars 3.74g 15%
Dietary Fiber 4.05g 16%
Protein 2.27g 5%
Vitamin C 42.9mg 72%
Vitamin A 0.1mg 2%
Iron 11.9mg 66%
Calcium 60.7mg 6%
Amount Per 100 g
Calories 59.86 Kcal (251 kJ)
Calories from fat 24.04 Kcal
% Daily Value*
Total Fat 2.67g 9%
Sodium 15.34mg 1%
Potassium 111.14mg 5%
Total Carbs 8.68g 7%
Sugars 1.65g 15%
Dietary Fiber 1.79g 16%
Protein 1g 5%
Vitamin C 18.9mg 72%
Iron 5.2mg 66%
Calcium 26.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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