Fat-Free Cabbage-Rice Casserole |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Except for the Parmesan cheese which is only optional this dish has no fat so you can eat the whole dish without regrets, add in some dried chili flakes or cayenne for some heat :) Ingredients:
1 medium onion, chopped |
1 -2 tablespoon fresh minced garlic |
7 cups cabbage, sliced (about 1/2 head) |
3 large carrots (peeled and thinly sliced) |
1 large green bell pepper, seeded and coarsley chopped |
1 1/2 cups uncooked rice |
2 (28 ounce) cans diced tomatoes (including the juice, do not drain) |
1 cup tomato juice |
1/2 cup brown sugar (or to taste) |
1/2 cup white vinegar |
salt and pepper |
1 -2 teaspoon dijon mustard |
4 -6 whole tomatoes, chopped (optional) |
Directions:
1. Set oven to 350 degrees.
2. Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
3. Place the chopped onions and the garlic on the bottom of a greased casserole.
4. Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
5. Place all the chopped veggies in a large bowl with the rice.
6. In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
7. Stir into the cabbage mixture, using a folding motion, until evenly blended.
8. Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
9. Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
10. Stir in the chopped fresh tomatoes (if using).
11. Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.
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