Fat-free Cabbage-rice Casserole

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 medium onion, chopped
• 1 -2 tablespoon fresh minced garlic
• 7 cups cabbage, sliced (about 1/2 head)
• 3 large carrots (peeled and thinly sliced)
• 1 large green bell pepper, seeded and coarsley chopped
• 1 1/2 cups uncooked rice
• 2 (28 ounce) cans diced tomatoes (including the juice, do not drain)
• 1 cup tomato juice
• 1/2 cup brown sugar (or to taste)
• 1/2 cup vinegar
• salt and pepper
• 1 -2 teaspoon dijon mustard
• 4 -6 whole tomatoes, chopped (optional)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (i use a small size roaster for this recipe).
• 3 place the chopped onions and the garlic on the bottom of a greased casserole.
• 4 shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
• 5 place all the chopped veggies in a large bowl with the rice.
• 6 in another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and dijon mustard until well mixed.
• 7 stir into the cabbage mixture, using a folding motion, until evenly blended.
• 8 transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
• 9 bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
• 10 stir in the chopped fresh tomatoes (if using).
• 11 optional; for a cheesy flavor, 1/4 cup grated parmesan cheese may be sprinkled on top before baking.