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The Recipe Box Project

Layered cabbage and rice casserole

March 21, 2012
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Serves 4

Veda Ferlazzo Clark of Scituate sent The Recipe Box Project this cabbage, rice, and tomato casserole. “When I was in junior high and high school (40 years ago!), I often had dinner at my best friend, Ann Evans’s home. Her mom, Jean, invented this recipe and served it as the main course with salad. I made it before I sent it to you, and it was as good as I remembered.’’

2  cups water 

 Salt, to taste 

1  cup long-grain white rice (basmati adds a toasty aroma) 

6  tablespoons butter 

1  head (about 2 pounds) cabbage, quartered and very thinly sliced 

1  small onion, chopped 

1  can (28 ounces) diced tomatoes 

1  teaspoon sugar 

1/2  cup panko bread crumbs  

2  tablespoons grated cheddar  

1. Set the oven at 350 degrees. Have on hand a 2-quart flameproof casserole (one that will go on a burner and in the oven).

2. In a saucepan over medium heat, combine the water and a generous pinch of salt. Bring to a boil, add the rice, and lower the heat to medium-low. Cover and cook for 18 minutes or until the rice is tender.

3. In the casserole over medium heat, melt 3 tablespoons of the butter. Add the cabbage and cook, stirring often, for 5 minutes or until it wilts. Transfer to a bowl; set aside.

4. Add 1 tablespoon of the butter to the pan. When it melts, add the onion and cook, stirring often, for 5 minutes. Add the tomatoes, salt, and sugar. Cook, stirring, for 5 minutes more. Transfer to another bowl; set aside.

5. Return half the cabbage to the casserole. Top with half the rice, half the tomato sauce, the remaining cabbage, remaining rice, and remaining tomato sauce.

6. In a bowl, toss the bread crumbs and cheddar. Sprinkle onto the tomato mixture. Dot with the remaining 2 tablespoons butter.

7. Bake the casserole for 45 minutes or until hot and golden on top.

Debra Samuels. Adapted from Veda Ferlazzo Clark

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