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Cabbage Rice Casserole

2 ts Olive oil
6 c Finely chopped cabbage
1 c Diced onion
3 c Water
1 c Chopped tomatoes
2 tb Brown sugar
2 tb Cider vinegar
1/4 ts Salt
1 c Uncooked white basmati rice
1/4 c Currants


Preheat oven to 350 oF. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 x 7-inch baking dish. Cover and bake at 350 oF for 50 minutes or until rice is tender.

Yield: 4 servings (serving size: 1 cup).




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