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Cabb Roll Casserole 01

Cabb Roll Casserole 01 is built on Uncooked Rice, Each Of Brown Sugar And White Vinegar, and Each Dried Leaf Thyme And Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Preheat oven to 350 F. Chop onions and place along with the garlic in bottom of a large casserole dish that will hold at least 16 cups.

2. 2

   Or use two casserole dishes.

3. 3

   Slice cabbage with a food processor or shred with a sharp knife.

4. 4

   It should measure about 7 cups.

5. 5

   Thinly slice carrots.

6. 6

   Coarsely chop green peppers.

7. 7

   Finely chop jalepeno peppers, if using.

8. 8

   Place in a large bowl with rice.

9. 9

   In another bowl, stir tomatoes and their juice with sugar, vinagar, thyme salt and Dijon until mixed.

10. 10

    Stir into cabbage mixture, using a folding motion, until evenly blended.

11. 11

    Turn into casserole on top of onions.

12. 12

    Do not stir.

13. 13

    Cover with a lid and bake in preheated oven for 1 1/2 hours.

14. 14

    Then stir well every half hour, until cabbage is soft and rice is done as you like.

15. 15

    Then, stir in fresh tomatoes.

16. 16

    Serve immediately or package in 2 or 4 cup portions and freeze.

17. 17

    To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.