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Cabbage and Rice Casserole with Cumin and Tomatoes
Yield: 4 Servings
2 T olive oil
2 lg onions, sliced
8 c cabbage, shredded (1 small head)
salt
6 lg cloves garlic, chopped
2 ts ground cumin
2 c long-grain white rice
1 qt vegetable stock or water
1/2 ts hot red pepper flakes
1 ts dried oregano
14 1/2 oz can diced tomatoes, drained
freshly ground black pepper
Preheat the oven to 350 degrees F. In a large casserole or 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. (Add additional
salt if you like to taste.)
Remove from the heat, cover, and bake 30 minutes, or until the rice
is tender. Taste and adjust the seasonings. Serve hot.
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Cabbage Rice