Ingredients
- 1 C. uncooked basmati rice shopping list
- 2 C. water or vegetable broth, plus more for steaming shopping list
- 1 T. curry powder shopping list
- 1 t. salt shopping list
- 1 large head green cabbage shopping list
- 1 C. frozen corn kernels, thawed shopping list
- 1 large tomato, chopped shopping list
- 1 1/2 C. shredded cheddar or monterey jack cheese shopping list
- 1 1/2 T. chopped parsley shopping list
How to make it
- Preheat oven to 375°F. Place rice in a 2 1/2-quart saucepan with the 2 cups water or vegetable broth, curry powder and salt. Bring to a boil. Cover pot tightly, reduce heat and simmer 25 minutes until rice is tender, golden in color and all liquid is absorbed.
- Meanwhile, cut cabbage in half vertically, leaving core intact. Remove enough of inner leaves, including part of core, to make a large well in each half. (Leaving core end intact will help hold cabbage together while cooking.) You can steam inner leaves along with cabbage halves and save for another purpose.
- In a large pot over boiling water, steam cabbage in a steamer basket 12 - 15 minutes until firm but nicely wilted. Remove from steamer and place on a baking pan.
- In a large non-reactive bowl, combine cooked rice, corn, tomato and 1 cup cheese. Mix well. Mound rice mixture evenly into cabbage halves. Sprinkle each with 1/4 cup cheese. Place on a baking dish and bake 20 minutes until heated through and cheese is melted and bubbly. Sprinkle each with parsley. Serve immediately.
The Rating
Reviewed by 4 people-
Good one!
mystic_river1
in Bradenton loved it
-
Welcome back.
Great Cabbage recipe.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
-
love everything in this!
midgelet
in Whereabouts loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "