Subject: Cabbage Roll Casserole
From: "Dancer^" <[email-masked]>
Date: 15 Feb 2000 05:58:16 -0700
Newsgroups: rec.food.recipes

Low-Fat Cabbage Roll Casserole

1 large onion
3 large garlic cloves, crushed
1/2 head small cabbage, about 7c sliced
4 large carrots
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped
1-1/2 cup uncooked rice
2 (28 oz) can diced tomatoes, including juice
1/2 cup each of brown sugar and white vinegar
1 1/2 tsp. each of dried thyme and salt
1 tsp. dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat over to 350.  Chop onions and place along with garlic in bottom of
large casserole dish that will hold at least 16 cups.  Or use 2 casserole
dishes.  Slice cabbage using food processor or shred with a sharp knife.  It
should measure about 7 cups.  Thinly slice carrots using a food processor if
you like.  Coarsely chop green peppers.  Finely chop jalapeno peppers.
Place in a large bowl with rice. In another bowl, stir tomatoes and their
juice with sugar, vinegar, thyme, salt and dijon mustard until mixed.  Stir
into cabbage mixture using a folding motion, until evenly blended. Turn into
casserole dish 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 in done.  Then stir in fresh tomatoes.
Makes 6 to 8 servings.
Calories  140  Fat  0.7 g  Fiber  2 g.

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