Cabbage and Mushroom Rice Casserole (Layered)
Recipe: #5616
June 03, 2012
Categories: Side Dishes, Cabbage, Onions, Hungarian, Sunday Dinner, Oven Bake, Heart Healthy, Kosher No Eggs, Vegan, Vegetarian, Canned Tomatoes, more
"This recipe requires stone-ground cornmeal the fine grind won't do, as it is this is a vegetarian dish I often add in some cooked bacon"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (357.2 g)
- Calories 171.8
- Total Fat - 7.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.3 mg
- Sodium - 872.2 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 4.6 g
- Sugars - 7.8 g
- Protein - 4.6 g
- Calcium - 78.5 mg
- Iron - 1.9 mg
- Vitamin C - 61.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put stone-ground yellow cornmeal in cold water for 3-4 hours and drain well before using (use about 3 cups water).
Step 2
Preheat oven to 400F (200C).
Step 3
In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add mushrooms and garlic and cook until any water has evaporated. Stir in paprika, rice and drained stone-ground cornmeal, fresh dill, salt. Season with pepper. Remove from heat. Separate the mushroom mixture in half.
Step 4
Cut the cabbage into quarters, remove the white hard core and coarsely shred with a sharp knife. Sprinkle with salt and separate in three sections.
Step 5
Assemble the layers in a 10 inch ceramic baking dish. bottom layer with cabbage, then one of mushroom mixture, layer of cabbage, mushroom mixture and finish with cabbage layer. Mix the tomatoes with water or broth and pour all over the surface of the cabbage.
Step 6
Cover with aluminum foil or a lid and bake for about 1 hour to 1 1/4 hours or until cabbage and rice is soft. Uncover for the last 10 minutes of baking.
Tips
No special items needed.
0 Reviews
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