Cabbage-Rice Casserole

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 36.1g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 117mg
  • Calcium: 53mg

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

Preparation

  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.
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