Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by REDvegan
wine@Engr.MsState.EduCabbage CasseroleIngredients (use vegan versions): 1 small head of cabbage, shredded or chopped fine
1 large jar of favorite spaghetti sauce (or make your own)
1 cup rice (I used white, but I'm sure that brown would work too, though you may need to add more water)
1 cup water
1 cup of sliced mushrooms (I'm sure other veggies would work too)
Directions:In a dry, nonstick skillet fry the rice until its brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it.
Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers.
Bake for about an hour in a 350 degree oven.
I tried this recipe last week and it didn't come out too well. About the rice - are you SURE it should be put into the thing uncooked? What does the frying part do? Fry with or without oil? (I fried it uncooked with oil) What happened was that the bottommost layer of rice got very mushy and overcooked (not that that was a bad thing) and the middle layer of rice didn't get cooked much at all, and was kinda crunchy and nutty (from the frying).
Archived comment by: Mimi
I made this recipe yesterday and it turned out quite well. I used brown short grain rice instead of white. I fried the rice dry with no oil until it browned slightly. I used a 25.5 oz. jar of spagetti sauce and then filled the empty jar with water and added it to the sauce. I think next time instead of water, I would use veggie broth to add a little more flavor. I used about two cups of mushrooms, but I think more would be better (maybe 3 cups?). When the casserole was close to being done, I checked the tenderness of the rice. It wasn't quite done yet, so I added a little more water (maybe a half cup). I let it cook for another 15 minutes or so, then it was done. This was a very easy-to-prepare recipe.
Archived comment by: sarah
Its not clear from this recipe whether you are supposed to fry the rice cooked or uncooked.
Archived comment by: linda
Correct on the top layer of rice not being done. I used Basmati rice and it takes less water than long cooking. Next time I will only make one layer of each ingredient... that should take care of the problem.
Archived comment by: wuti
I've made this one a number of times now, with several variations. I don't bother to fry the rice first - just add the uncooked rice to the casserole. I have used both white jasmine rice and a quick cook brown rice. Its great with sweet corn added, too! You don't have to use pasta sauce - I've used canned tomatoes (actually they were my own bottled tomatoes) with tomato sauce (that's ketchup for you Yanks). A bit of sweet chilli sauce (Thai style) is also a yummy addition.
Archived comment by: sandra
The rice in this case should be cooked. The recipe does not state so but to have any edible results aka I don't like crunchy rice... you must cook it before frying it.
Archived comment by: philocrates
