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Cabbage-Rice Casserole

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.