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1 cup finely chopped cabbage
1 cup uncooked jasmine rice
1/2 cup chopped onion
1 14 oz can of tomato sauce
1/2 to 1 tsp garlic powder
1/2 to 1 tsp dried oregano

Put cabbage, rice and onion in a casserole dish. Mix spices with tomato sauce and pour over. Cover and bake 45 min. to 1 hr. at 350.

After 45 min. I needed to add about a half cup water and put back in oven to finish because it was very dry. So you might want to add the water at the beginning.

I'm sure you can use brown rice.

It turned out delicious.

Edited to clarify uncooked rice is used, finely chop the cabbage, and should be baked covered.

Dumb question: Do you cook the rice before putting it in the oven?

Sorry, I should have made it clearer. The rice used is uncooked. It will cook while the casserole bakes in the oven.

odyssey wrote:Sorry, I should have made it clearer. The rice used is uncooked. It will cook while the casserole bakes in the oven.

Thanks. I'll give this a try in the next few days.

Another question: Do you cover the dish?

Sorry again! Yes, the casserole should be covered while baking.

Sounds so easy and delicious!!!

Aloha, patty

In case Odyssey is online. . . I'm making this now. It smells great. But the cabbage isn't cooking very well. The rice is cooked and it seems done (1 hour), but the cabbage isn't cooked well. Thoughts?

OK--it took an hour and 20 long minutes LOL, but it was yummy! Next time I'll just plan it for an evening when I have plenty of time and am not starving!!!

Recipe looks good. I'm putting the cabbage and tomato sauce on my grocery list

ETeSelle wrote:In case Odyssey is online. . . I'm making this now. It smells great. But the cabbage isn't cooking very well. The rice is cooked and it seems done (1 hour), but the cabbage isn't cooked well. Thoughts?

I'm so sorry I wasn't around to answer your question! I think the problem is I should have said "finely chopped" cabbage. I usually chop it to a fine dice for this recipe, like you would an onion for a recipe. So I'll edit the recipe.

ETeSelle, did you use brown rice or jasmine? I usually eat brown but in this I have always used jasmine for the flavor. Just curious how it is with brown. Sorry it took so long to bake. Hopefully if you make it again it will go quicker!

odyssey wrote:

ETeSelle wrote:In case Odyssey is online. . . I'm making this now. It smells great. But the cabbage isn't cooking very well. The rice is cooked and it seems done (1 hour), but the cabbage isn't cooked well. Thoughts?

I'm so sorry I wasn't around to answer your question! I think the problem is I should have said "finely chopped" cabbage. I usually chop it to a fine dice for this recipe, like you would an onion for a recipe. So I'll edit the recipe.

ETeSelle, did you use brown rice or jasmine? I usually eat brown but in this I have always used jasmine for the flavor. Just curious how it is with brown. Sorry it took so long to bake. Hopefully if you make it again it will go quicker!

I used jasmine. I don't use it often so I figured I would. It was really good.

Yeah, I don't dice ANYTHING tiny LOL--including onion. So I'll just cook it longer. It was my own fault for starting something that takes more than 10 min. on a day when I had stuff to do after work. Never a good idea.

It's funny -- I spent the first 45 years of my life DETESTING cabbage. Not sure why. But in the past few years I've developed a liking, then a passion for the stuff.