Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newsfeed.cwix.com!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Cabbage Roll Casserole Followup-To: rec.food.cooking Date: 15 Feb 2000 05:58:16 -0700 Organization: attcanada.net Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <04cd01a90a62$4f356180$0da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39608 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.