Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Roll Over Cabbage Followup-To: rec.food.cooking Date: 19 Feb 2000 07:44:44 -0700 Organization: attcanada.net Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <02e501a90bab$800a4a60$28a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39650 Roll Over Cabbage 4 cups finely shredded cabbage, firmly packed 1/2 cup long-grain rice, uncooked 1/4 tsp salt 1/8 tsp pepper 1 3/4 cups water 1/4 cup butter 2 Tbsp onion, finely chopped Preheat oven to 350 degrees. Place grated cabbage on bottom of lightly greased casserole dish. Spread rice over top. Use a fork to allow rice to mix in with cabbage. Sprinkle salt and pepper over rice. Carefully pour water over rice and cabbage. Cover and bake for 1 hour or until rice is cooked and cabbage is tender. Remove from oven. If it appears too dry, add a little boiling water - it will absorb. In a small frying pan, heat butter over medium heat and saute onion until golden. Sprinkle onions and butter over cabbage and blend. Serve immediately. -- ~~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.