Buttery Cabbage Casserole
photo by lauralie41
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4-5
ingredients
directions
- Put cabbage into 1 1/2 quart casserole and pour rice over top.
- Poke with fork several places to allow a bit of rice into the cabbage.
- Sprinkle salt and pepper over rice; pour water over all.
- Cover and bake in 350F oven for 1 hour; remove from oven.(Add some boiling water if it is dry.).
- Heat margarine in small fry pan; and saute onion until golden.
- Add this to cabbage; stir to combine.
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Reviews
-
I wanted to really like this cabbage casserole but I am sorry it didnt work to well for me. I used packaged cole slaw mix that included carrots and red cabbage. After an hour the rice was still not cooked so I put it back in the oven for a bit longer. After adding the onion it needed a little something so I added more salt, garlic powder, and some celery seed. That helped but it still was on the bland side. I think if chicken or vegetable broth was used instead of water that would increase the flavor. Maybe some other seasonings to boost the cabbage flavor too. Made and reviewed for Spring Spectacular 2008.
RECIPE SUBMITTED BY
I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful.
<br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise.
<br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent.
<br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public.
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>