Rice and Cabbage Casserole

[tela17]

this recipe is great...super easy to make and just a very nice warm, comforting casserole.

[ObiRose]

I made this with brown rice and had to bake it for-ever!  But it was well worth it because it was terrific.  Also used a 14 oz can of tomatoes and veggie broth instead of water.  Yum-my! 

[evisann]

I absolutely LOVE this casserole!!! Extremely tasty & very easy to make!    This dish is wonderful as it... no substitutions or changes were needed. Thank You!

[sarahsmile]

This is so good! I used barley and it was perfact. The flavors are wonderful and I can not stop eating it. This is going in my rotation. I did use a no-chicken broth instead of water. Thank you so much, this is just wonderful! 

[godot]

Well it wasn't amazing or anything but this certainly was scrumptous!  My parents, the meat and potato kind, sure cleaned it up!

I cooked my brown rice halfway before putting it with everything else before going in the oven and it turned out magnifique!  The cabbage was still a bit crunchy even - well developed recipe.  I didn't have paprika, and that's too spicy for my parents, so I used cumin, basil, and a little each of ginger and sage.  (we also sprinkled shredded cheese on it)

It certainly was beautiful to look at (and smell)!  I can't decide which pic to post!

[macro magic]

I cooked this last night and it was OK, but too similar to a Hungarian dish I already make.  It did, however fill my tummy and use up some red cabbage I had left over, so I shouldn't really be complaining! The only thing I would say, is that for an evening meal, there should really be some protein in it, so I'd suggest adding some beans (kidney/borlotti/cannellini) maybe?

[godot]

In response to Macro Magic, brown rice has lots of protein in it!  In my opinion it has all the best amino acids!  If you want a complete protein then you can add beans.

As matter of fact, I love beans and rice so much the next morning I ate the leftovers for breakfast with baked beans on top.  Holy cow that was yummy!  I may have them with it each time I make it!

beans beans beans beans beans beans

[veggeroni]

This rocked. I have never made a cabbage-based dish before, but I didn't have much in the fridge except half a head of cabbage. I figured I'd give this shot, and man, was it good! I subbed veggie broth for the water and only used 1 tsp of regular paprika. I kept going back for more! So simple but so delicious - and easy!

[austux]

Bake at 350C?

I didn't realise VegWeb was into metallurgy.

Guessing that really means 350_F_?

[veggeroni]

Bake at 350C?

I didn't realise VegWeb was into metallurgy.

Guessing that really means 350_F_?

Huh, I didn't even notice that! I cooked it at 350 F and it was perfect. I'm eating the leftovers now!! MMMMMMM!

[Lesta]

Well, the only substitution I made was that I used regular paprika instead of Hungarian Paprika. 

But I can't say that this was a keeper 

It was simply too bland, and my DH and I just didn't dig the ratio of cabbage to rice - I guess maybe if I upped the rice ratio, halved the cabbage, used only as much water as the rice directions ask for (the end result took FOREVER with brown rice), and added something like a TON of garlic powder or maybe vegetable bullion as a seasoning it might suit our taste buds a bit more. 

Sorry to be so harsh, it just was so bland - do you all think the Hungarian Paprika really made the dish?

[smaurice]

Great recipe!

I cooked this because I had half a green cabbage and half a red cabbage left in the fridge. Like some earlier reviewers, I used brown rice instead and half cooked it before adding it to the mixture and it turned out great     

I used smoked paprika instead of Hungarian but everything worked out fine. Thanks!!

[patient_957]

When making this I decided to add some TVP (flavored with no beef broth) to it. It was wonderful. The only thing I could suggest is if you do add anything to the mix  just make sure to add more water/ broth so the rice cooks evenly! I have a boyfriend who loves cabbage and normally he deals without because I can't stand it cooked, but this ruled! thanks for the great idea.

[deuceO]

Well, the only substitution I made was that I used regular paprika instead of Hungarian Paprika. 

But I can't say that this was a keeper 

It was simply too bland, and my DH and I just didn't dig the ratio of cabbage to rice - I guess maybe if I upped the rice ratio, halved the cabbage, used only as much water as the rice directions ask for (the end result took FOREVER with brown rice), and added something like a TON of garlic powder or maybe vegetable bullion as a seasoning it might suit our taste buds a bit more. 

Sorry to be so harsh, it just was so bland - do you all think the Hungarian Paprika really made the dish?

Hungarian paprika has MUCH more flavor than regular paprika. IMO, regular paprika is just for looks!  Hungrarian is more spicy, it would totally change the way this dish tastes