Recipe: Cabbage Roll Casserole (no meat, not rolled, freeze ahead)

CABBAGE ROLL CASSEROLE

Gerald: "All the good wholesome taste without the fuss! This recipe might work well with the kids. If you use red cabbage they just may be attracted to all the colors and the weirdness. It does take a long time to cook, but it's a good recipe for one of those weekends when you're trapped in the house by bad weather. This is a nice one to have in the freezer when you need a hearty meal quick."

1 large onion, chopped
3 large garlic cloves, crushed (or 1 tbsp minced garlic)
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there are actually no rolls in here. Either red or green are suitable.)
4 large carrots, thinly sliced
2 large green bell peppers, coarsely chopped
4 jalapeno peppers, seeded and finely chopped (optional - probably not kid friendly)
1 1/2 cups uncooked rice (I use brown and it works out fine)
2 cans (28 oz each) diced tomatoes, including juice
1/4 cup brown sugar
1/4 cup white vinegar
1 1/2 tsp dried leaf thyme
1 1/2 tsp salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 degrees F.

Place onion and garlic in bottom of a large casserole dish that will hold at least 16 cups (or use two casserole dishes).

Slice cabbage with a food processor or shred with a sharp knife. It should measure about 7 cups. Place in a large bowl with carrots, peppers and rice.

In another bowl, stir in canned tomatoes and their juice with brown sugar, vinegar, thyme salt and Dijon until mixed. Stir into cabbage mixture, using a folding motion, until evenly blended. Turn into casserole on top of onions. Do not stir.

Cover with a lid and bake in preheated 350 degree F oven for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like.

Stir in fresh tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

TO REHEAT FROZEN PORTIONS:
Two cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.

Source: Gerald Viel, 1996
From: vicki,la