You are here

Casserole Of Rice, Cabbage and Tomatoes

Western.Chefs's picture
  Shredded green cabbage 4 Cup (64 tbs)
  Tomatoes 2 1⁄2 Can (25 oz) (3.5 Cups Or 1 No. 2 1/2 Can)
  Salt 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Minced onion 1 Tablespoon
  Butter margarine/Margarine 2 Tablespoon
  Cooked white rice 2 Cup (32 tbs)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Grated american cheese 2 Tablespoon

Cook the cabbage until tender, drain.
Meanwhile combine and cook the tomatoes, salt, sugar, onion, and 1 tablesp of the butter for 5 min.
Arrange the cabbage, tomatoes, and rice in alternate layers in a 1 1/2 qt casserole.
Combine the crumbs with the cheese and the remaining 1 tablesp butter, and sprinkle over the top of the casserole.
Bake in a moderately hot oven of 375ºF for 45 min.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1144 Calories from Fat 323

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 14.5 g72.6%

Trans Fat 0 g

Cholesterol 54.6 mg18.2%

Sodium 4135 mg172.3%

Total Carbohydrates 176 g58.6%

Dietary Fiber 18.1 g72.4%

Sugars 32.7 g

Protein 27 g54.4%

Vitamin A 145.3% Vitamin C 150.1%

Calcium 31.1% Iron 45.3%

*Based on a 2000 Calorie diet

Casserole Of Rice, Cabbage And Tomatoes Recipe