Cabbage Casserole Cheap And Good |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Perfect mid-winter comfort food, so hearty, yummy and nutritious, and so cheap! Students, freelancers, fellow starvin' artists, rejoice! (BTW, if you keep kosher according to the Sephardi tradition that allows rice, this recipe is good for Pesach provided you use matzah farfel for the topping. Read more .) Ingredients:
• 4 cups cabbage, shredded |
1 28 oz. can tomatoes, undrained and chopped |
1 teaspoon salt |
1/2 cup (or more, to taste) chopped onion |
1 1/2 tablespoon sunflower or other mellow-flavored oil |
2 cups cooked brown rice |
1/2 cup crunchy stuff (i like pepperidge farm herbal stuffing crumbs, but you could use crumbled potato chips (the baked kind), breadcrumbs, matzah farfel, etc.) |
2 tablespoons margarine melted (for crunchy stuff) |
Directions:
1. Cook brown rice first, while you’re shredding your cabbage, etc. It should stand and get almost cool before you build the casserole.
2. Combine first five ingredients in a large sauce pan and bring to a boil. Reduce heat and simmer for five minutes.
3. Place half of rice in a greased two quart casserole, then top with half of cabbage mixture. Repeat layers.
4. Combine remaining ingredients, stirring well and sprinkle over casserole. Bake at 375 degrees F. for 45 mins.
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