Casserole Of Rice, Cabbage and Tomatoes
|Shredded green cabbage||4 Cup (64 tbs)|
|Tomatoes||2 1⁄2 Can (25 oz) (3.5 Cups Or 1 No. 2 1/2 Can)|
|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.