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Rice and Cabbage Casserole

What you need: 

4 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups short grain rice, rinsed
1/2 teaspoon ground pepper
2 teaspoons Hungarian paprika, divided
3 cups water
1 small head cabbage, finely chopped
1 (8 ounce) can tomatoes
1 bay leaf
1 teaspoon ground rock salt

What you do: 

1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translusent, but not brown. Add rice and saute for about five minutes.
2. Add all remaining ingredients in the following order: pepper, 1 teaspoon paprika, water, cabbage, tomatoes, bay leaf, salt. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan. Sprinkle generously with remaining paprika.
3. Bake for half an hour, or until done. Serve with warm crusty whole wheat vegan bread.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I didnt care for this recipe much but I did use regular paprika instead of the hungarian paprika. Other reviews have stated there is a difference between hungarian and regular paprika but Im out of money right now and just needed something fast and easy to use up the cabbage in my fridge. Plus my fiance looked at this dish with disgust and wouldnt eat it because of how much cabbage it contains. It just feels like its lacking something and it makes waaaaaaay too much; ill have to freeze most of it so I dont waste so much food.

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Just made this for dinner...it was excellent!I used a 400g can of tomatoes (I think its bigger than listed here) and added some cumin in. My meat eating husband loved it too!

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I thought I would add my modifications to this recipe as I really think they make it better. My version is one of my favorite meals and I make it all the time. This is also a half quantity because I couldn't possibly eat the original quantity myself.

- 1/2 cup basmati rice, rinsed
- 1/4 cup red lentils, rinsed (adds some protein)
- 1/2 small head of cabbage shredded
- 1 3/4 cups of veggie STOCK (note I bumped the qty up from the original, this helps everything cook)
- 4-8 oz tomatoes (usually whole crushed by hand, but any sort of tomato will work, even paste)
- 1/2 medium onion, sliced into half moons
- 1/2 tsp paprika inside, tons more on top
- 1/2 tsp salt
- 1 bay leaf
- olive oil
- 2 cloves crushed garlic
- dash of spike afterwords

Make it the same as posted, except one trick is to use a very large stainless steel pan with an oven safe handle and lid. That way you can bring the ingredients to a simmer on the stove, then just cover it and send it straight into the oven. If you find it a bit bland after, spike seasoning is great on this.

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Soooooo good. I made this slightly differently. I always have a hard time getting rice to fully cook, and especially since I was using brown rice, I made the rice in my rice cooker ahead of time. Separately, I sauteed the onion in the large pot, added tons of cabbage,1 cup of diced tomatoes, and about 4 cups of veggie broth. Brought it to a boil so the cabbage would be tender, then added the paprika/salt/pepper after reducing the heat. When the rice was finished cooking, I added it, and then drained the entire thing in a colander (since the rice was pre-cooked, there was nothing to absorb all the liquid). Then I transferred everything to a baking dish.

omg. It is really, really good and simple, and cheap to make. Even organic cabbage is only like $1.49 a pound at my local grocery store. I don't care for too much spice, so next time I'll reduce the 2 tsp of paprika to 1 1/2.  I used regular paprika, btw- still delicious!

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This is great! My family and I just looove cooked cabbage plain so I didn't think it was bland at all  ;)b

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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?

I would have to agree with this earlier post. I made this dish tonight for my family of 6 (4 adults & 2 children). I was very excited about making this dish because I do like cooked cabbage but once it was done I was very disappointed. :-\ It was very bland to the point that I had to put a bunch of hot sauce on mine just to give it a kick. It just felt like it was missing something. And to top it all off, my kids hated it. This definitely won't be a recipe I keep to use again later. It just didn't work for my family.

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With a couple of minor adjustments, this is really a wonderful and easy to make recipe. First, as others have mentioned you need to use a Hungarian, or a "hot" paprika. If you don't have that, you can still make this by using regular paprika and adding 1/4-1/2 tsp of cayenne pepper - the result will be about the same. I also like to replace about 1/3 of the rice with red lentils. Makes for a bit more satisfying meal. And I also thought it could use a bit of garlic so I might try that next time. It's not really wow your friends stuff, but it's a perfect everyday, after work sort of meal.

Just a warning - as it's written this recipe makes a TON. The first time I made this I found that I didn't have a baking pan that was big enough, so I cooked  it in big pot on the stove and it still turned out ok. The instructions don't say anything about this, but I'm pretty sure you are supposed to bake it covered, otherwise there is no way the rice would cook properly.

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Excellent, quick and easy. This was very satisfying on a chilly fall night.  Thanks for the recipe!

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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

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