Cabbage, tomato and brown rice casserole
A fabulous Low GI vegetarian dish. The currants add a bit of sweetness to compliment the tomatoes. A budget-friendly dish.
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Loading... Ingredients
- 30 ml (2 tbsp) olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 6 cups cabbage, finely shredded
- 500 ml (2 cups) vegetable stock
- 1 X 410 g can chopped tomatoes
- 15 ml (1 tbsp) fresh thyme leaves
- 30 ml (2 tbsp) chopped fresh parsley
- 250 ml (1 cup) Spekko Saman Brown Rice
- 125 ml (1/2 cup) currants
- 250 ml (1 cup) cottage cheese
Method
- Preheat oven to 180°C. Butter a casserole dish.
- Heat the oil in a large pot over medium heat and sauté the onion and garlic until soft. Add the cabbage and continue to cook, stirring constantly, for 2 to 3 minutes.
- Add the stock, tomatoes, thyme, parsley, rice, and currants, stirring to combine. Bring to a boil then transfer to prepared casserole dish.
- Spread cottage cheese over the top and cover with foil. Bake for 45 minutes or until the rice is cooked.
- Serve with a fresh salad or a meat dish.
From the Spekko kitchen