Cabbage Casserole

½ head cabbage
2 C cooked brown rice
½ C whole wheat couscous
1 12oz. can tomato sauce
¼ C raisins (optional)
1 can chopped tomatoes
½ C fresh or frozen corn
1 t fresh lemon juice
1 T brown sugar or brown rice syrup
¼ t each: cardamon, coriander, curry powder, pepper,
      garlic powder and a pinch of allspice
1/8 t ground cloves (optional)

Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomato with all other ingredients and spread 1 C in the bottom of a large ceramic casserole lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325° F. for 30 to 45 minutes, until bubbly. Serve hot with whole wheat bread and a salad.

This dish is similar to a savory stuffed cabbage, but the difficulties and disasters of stuffing have been avoided. For a fancier dish, the rice mixture can be rolled into cabbage leaves and skewered with a toothpick. Green peppers can be stuffed instead of using cabbage.

4 servings, each: Calories 567, Fat 3.79 g (5% cff), Carbohydrate 10.02 g, Protein 15.98 g (11%)

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