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Cabbage and Rice Casserole with Cumin and Tomatoes

Here's a great casserole recipe that can be ready in under an hour. Cabbage and Rice Casserole with Cumin and Tomatoes is tasty and easy to make...perfect for weeknight dinners!

Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 8 cups cabbage, shredded
  • salt to taste
  • 6 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 2 cups long-grain white rice
  • 1 quart vegetable stock or water
  • 1/2 teaspoon hot red pepper flakes
  • 1 teaspoon dried oregano
  • 1 can (about 14.5 ounces) diced tomatoes, drained
  • freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees F.
     
  2. In a large 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.
     
  3. 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.
     
  4. Remove from the heat, cover, and bake until the rice is tender.

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