Cabbage-rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Casseroles, Rice & grai, Sides, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 6 | c | Finely chopped cabbage |
| 1 | c | Diced onion |
| 3 | c | Water |
| 1 | c | Chopped tomatoes |
| 2 | T | Brown sugar |
| 2 | T | Cider vinegar |
| 1/4 | t | Salt |
| 1 | c | Uncooked white basmati rice |
| 1/4 | c | Currants |
INSTRUCTIONS
Preheat oven to 350 oF. 2. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 x 7-inch baking dish. Cover and bake at 350 oF for 50 minutes or until rice is tender. Yield: 4 servings (serving size: 1 cup). CALORIES 174 (10% from fat); FAT 2g (sat 0.3g, mono 1.2g, poly 0.3g); PROTEIN 3.7g; CARB 36.1g; FIBER 3.1g; CHOL 0mg; IRON 2.1mg; SODIUM 117mg; CALCIUM 53mg. Formatted for you by Gail Shermeyer <4paws@netrax.net>. Recipe by: Cooking Light Magazine, August 1997 Posted to MC-Recipe Digest by John Pellegrino Date: Wednesday, April 15, 1998 5:32 PM on Apr 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 176.8mg
Potassium: 329.9mg
Carbohydrates: 18.2g
Fiber: 3.5g
Sugar: 13.4g
Protein: 2g