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Rice and Cabbage Casserole

I learned to cook this in Bulgaria, where it seems to be a well-known traditional dish. 2 simple ingredients - rice and cabbage - are combined with aromatic herbs into a hearty meal that is excellent for winter.



Rice and Cabbage Casserole1 onion, chopped
½ cabbage, finely chopped and salted
4 tomatoes, ground
2 Tbsp oil
1 Tbsp paprika
½ cup rice
1 Tbsp mixed herbs
Fresh parsley, chopped 
2 tsp black pepper

Cooking Instructions

  • In a large pot, add the oil and fry the onions until golden brown.
  • Add the cabbage, stir thoroughly and cook for 5 minutes.
  • Add the tomatoes and paprika, mix and cook for another 2 minutes.
  • Add water to cover the mixture and bring to the boil. Then turn the heat down and cook for 30 minutes.
  • Then add the rice, mixed herbs, parsley and pepper; mix and cook for  a further 30 minutes.
  • Once the rice is ready, pour the contents in a casserole dish, (optional: sprinkle with more herbs) and bake at 180°C for 30 minutes or until a brown crust has formed.
Serves 8 people

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