Recipe - Cabbage-Rice Casserole

2 teaspoon Olive oil
6 cup Finely chopped cabbage
1 cup Diced onion
3 cup Water
1 cup Chopped tomatoes
2 tablespoon Brown sugar
2 tablespoon Cider vinegar
One fourth teaspoon Salt
1 cup Uncooked white basmati rice
One fourth cup Currants

1. Preheat oven to 350 oF. 2. Heat oil in a large nonstick skillet over
medium heat. Add cabbage and onion; saute 1 minute. Add water and next 4
ingredients (water through salt); bring to boil. Add rice and currants;
spoon into an 11 x 7inch baking dish. Cover and bake at 350 oF for 50
minutes or until rice is tender.

Yield: 4 servings (serving size: 1 cup).

CALORIES 174 (10% from fat); FAT 2g (sat 0.3g, mono 1.2g, poly 0.3g);
PROTEIN 3.7g; CARB 36.1g; FIBER 3.1g; CHOL 0mg; IRON 2.1mg; SODIUM 117mg;
CALCIUM 53mg.

Formatted for you by Gail Shermeyer 4paws@netrax.net.

Recipe by: Cooking Light Magazine, August 1997

Posted to MCRecipe Digest by John Pellegrino Date: Wednesday, April 15,
1998 5:32 PM on Apr 15, 1998