Here's a recipe that I found but I can't remember the where on the web.I've modified it a little
Cabbage and rice casserole
What you need:
4 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups short grain rice, rinsed
1/2 teaspoon ground pepper (I didn't use pepper)
2 teaspoons Hungarian paprika, divided
3 cups water
1 small head cabbage, finely chopped
1 (8 ounce) can tomatoes (I used cherry tomatoes cut in half instead)
1 bay leaf
1 teaspoon ground rock salt (I didn't use salt.)
1 medium onion, chopped
1 1/2 cups short grain rice, rinsed
2 teaspoons Hungarian paprika, divided
3 cups water
1 small head cabbage, finely chopped
1 bay leaf
What you do:
1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translusent, but not brown. Add rice and saute for about five minutes.
2. Add all remaining ingredients in the following order: pepper, 1 teaspoon paprika, water, cabbage, tomatoes, bay leaf, salt. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan. Sprinkle generously with remaining paprika.
3. Bake for half an hour, or until done. Serve with warm crusty whole wheat vegan bread.
Preparation Time:
1 hour
Cooking Time:
Servings:
4-6
Here's another recipe that is similar if you are looking for the cabbage and rice combo:
German Cabbage and Rice Soup
Serves 4
Ingredients
• 2 tablespoons butter, preferably unsalted
• 4-5 cups shredded cabbage
• 1 large onion, chopped, about 1-1/2 cups
• 4 cups low-sodium chicken broth
• 2 cups water
• Salt and pepper to taste
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup uncooked long grain rice
• Shredded Swiss cheese for garnish, about 1 cup
Heat butter in large pot or Dutch oven over medium-high heat.
Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.).
Add broth, water, salt, pepper, and nutmeg. Cover and simmer about 15 minutes.
Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning.
Serve in individual soup bowls.
Pass shredded cheese separately.
Notes: You can substitute half of the butter with olive or canola oil. Use a really good Swiss or Swiss-style cheese, such as Gruyere, Emmentaler or Jarlsberg. The more flavorful the cheese, the less you will need.
Here's another recipe that is similar if you are looking for the cabbage and rice combo:
German Cabbage and Rice Soup
Serves 4
Ingredients
• 2 tablespoons butter, preferably unsalted
• 4-5 cups shredded cabbage
• 1 large onion, chopped, about 1-1/2 cups
• 4 cups low-sodium chicken broth
• 2 cups water
• Salt and pepper to taste
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup uncooked long grain rice
• Shredded Swiss cheese for garnish, about 1 cup
Heat butter in large pot or Dutch oven over medium-high heat.
Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.).
Add broth, water, salt, pepper, and nutmeg. Cover and simmer about 15 minutes.
Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning.
Serve in individual soup bowls.
Pass shredded cheese separately.
Notes: You can substitute half of the butter with olive or canola oil. Use a really good Swiss or Swiss-style cheese, such as Gruyere, Emmentaler or Jarlsberg. The more flavorful the cheese, the less you will need.
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