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    Cabbage and Rice Casserole with Cumin an

    Source of Recipe


    2 T olive oil
    2 lg onions, sliced
    8 c cabbage, shredded (1 small head)
    6 lg cloves garlic, chopped
    2 ts ground cumin
    2 c long-grain white rice
    1 qt vegetable stock or water
    1/2 ts hot red pepper flakes
    1 ts dried oregano
    14 1/2 oz can diced tomatoes, drained
    freshly ground black pepper

    Preheat the oven to 350 degrees F. In a large casserole or Dutch
    oven, heat the oil over medium heat. Add the onions and saute
    until softened, about 5 minutes. Add the cabbage and salt to taste,
    cover, and cook over low heat, stirring often, until wilted, about
    5 minutes. Add the garlic, cumin, and rice and saute about 2
    minutes. Add the stock, red pepper flakes, oregano, tomatoes, and
    black pepper to taste. Mix well and bring to a boil. (Add additional
    salt if you like to taste.)

    Remove from the heat, cover, and bake 30 minutes, or until the rice
    is tender. Taste and adjust the seasonings. Serve hot.




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