Ingredients
2 teaspoons olive oil
6 cups finely chopped cabbage
1 cup diced onion
3 cups water
1 cup chopped tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1 cup uncooked white basmati rice
1/4 cup currants
Preparation
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; sauté 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° for 50 minutes or until rice is tender.
