Recipe by Kittencal@recipezazz
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 :)
Top Review by justcallmetoni
Went to a neighbor's country farm recently and now looking for ways to use up the bounty of cabbage I harvested for myself. I loved the fact that this was easy and full of good vegetables. Even better, I was able to make the sauce in advance and quickly assemble the dish later. Mine was a half batch in a small roasting pan and cooked in 75 minutes. I really liked the casserole but did not enjoy quite as much the sweet and sour combination from the vinegar and brown sugar as I found it crowded out the other flavors of the dish. My thought is a little less sugar would have worked better for me (it did say to taste just didn't know what that was for me). I also think a few chili flakes would work and make the pickled flavor work better. The sweet and sour was far less pronounced the next day I liked the leftovers much more than the firs meal. Given an early tasting, I decided to switch the parmesan cheese for a milder creamier soy mozzarella. That was yummy. Thanks Kitz.
- 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 See How It's Made
- Set oven to 350 degrees.
- 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).
- Place the chopped onions and the garlic on the bottom of a greased casserole.
- Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
- Place all the chopped veggies in a large bowl with the rice.
- In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
- Stir into the cabbage mixture, using a folding motion, until evenly blended.
- Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
- 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.
- Stir in the chopped fresh tomatoes (if using).
- Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.