Ingredients
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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)
Procedure
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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.
