You are here

Member since April 2003
0
3.444445

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?

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.

0 likes

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    :P

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

0 likes

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?

0 likes
Anonymous

Bake at 350C?

I didn't realise VegWeb was into metallurgy. ;D

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!

0 likes

Bake at 350C?

I didn't realise VegWeb was into metallurgy. ;D

Guessing that really means 350_F_?

0 likes
Anonymous

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!

0 likes

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 :)

0 likes
Anonymous

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?

0 likes

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!

0 likes

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!  :-*

0 likes

Pages

Log in or register to post comments