Low-Fat Cabbage Roll Casserole


1 large onion
3 large garlic cloves, crushed
1/2 head small cabbage, about 7c sliced
4 large carrots
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped
1-1/2 cup uncooked rice
2 (28 oz) can diced tomatoes, including juice
1/2 cup each of brown sugar and white vinegar
1 1/2 tsp. each of dried thyme and salt
1 tsp. dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)


Preheat over to 350. Chop onions and place along with garlic in bottom of large casserole dish that will hold at least 16 cups. Or use 2 casserole dishes. Slice cabbage using food processor or shred with a sharp knife. It should measure about 7 cups. Thinly slice carrots using a food processor if you like. Coarsely chop green peppers. Finely chop jalapeno peppers. Place in a large bowl with rice. In another bowl, stir tomatoes and their juice with sugar, vinegar, thyme, salt and dijon mustard until mixed. Stir into cabbage mixture using a folding motion, until evenly blended. Turn into casserole dish on top of onions. Do not stir. Cover with a lid and bake in preheated oven for 1 1/2 hours. Then, stir well every half hour until cabbage is soft and rice in done. Then stir in fresh tomatoes. Makes 6 to 8 servings.

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