Fat Free Cabbage Rice Casserole Recipes

Steps:

• Set oven to 350 degrees.
• Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
• Place the chopped onions and the garlic on the bottom of a greased casserole.
• Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
• Place all the chopped veggies in a large bowl with the rice.
• In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
• Stir into the cabbage mixture, using a folding motion, until evenly blended.
• Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
• Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
• Stir in the chopped fresh tomatoes (if using).
• Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.