Fat-Free Cabbage-Rice Casserole

READY IN: 1hr 55mins




  • 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.