Recipe Archives->Casseroles->Cabb Roll Casserole 01

Cabbage Roll Casserole

1 large onion
3 large garlic cloves, crushed or 1 tbsp minced garlic
1/2 head small cabbage, about seven cups sliced thinly 
4 large carrots
2 large green peppers, seeded
4 jalepeno peppers, seeded and finely chopped (optional) 
1 1/2 cups uncooked rice 
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 F.  Chop onions and place along with the garlic
in bottom of a large casserole dish that will hold at least 16
cups.  Or use two casserole dishes.  Slice cabbage with a food
processor or shred with a sharp knife.  It should measure about 7
cups.  Thinly slice carrots.  Coarsely chop green peppers.  Finely
chop jalepeno peppers, if using.  Place in a large bowl with rice.

In another bowl, stir tomatoes and their juice with sugar, vinagar,
thyme salt and Dijon until mixed.  Stir into cabbage mixture, using
a folding motion, until evenly blended.  Turn into casserole on
top of onions.  Do not stir.  Cover with a lid and bake in preheated
oven for 1 1/2 hours.  Then stir well every half hour, until cabbage
is soft and rice is done as you like.  Then, stir in fresh tomatoes.
Serve immediately or package in 2 or 4 cup portions and freeze.

To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to
reheat.  Stir every 2 minutes.

This recipie might work well with the kids.  If you use red cabbage
they just may be attracted to all the colors and the weirdness.
It does take a long time to cook, but it's a good recipie for one
of those weekends when you're  trapped in the house by bad weather.
This is a nice one to have in the freezer when you need a hearty
meal quick.

Printable version: cabb-roll-casserole01.txt.