Cabbage-Rice Casserole



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 10 %
Fat 2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 36.1 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 117 mg
Calcium 53 mg


2 teaspoons olive oil
6 cups finely chopped cabbage
1 cup diced onion
3 cups water
1 cup chopped tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1 cup uncooked white basmati rice
1/4 cup currants


Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; sauté 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 x 7-inch baking dish. Cover and bake at 350° for 50 minutes or until rice is tender.

August 1997
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