Cabbage Roll Casserole

Shared by: Dancer

2.5 Points Per Serving

1 large onion

3 large garlic cloves, crushed

1/2 head small cabbage, about 7c sliced

4 large carrots

2 large green peppers, seeded

4 jalapeno peppers, seeded and finely chopped

1-1/2 c. uncooked rice

2 (28oz) can diced tomatoes, including juice

1/2 c. each of brown sugar and white vinegar

1 1/2 tsp. each of dried thyme and salt

1 tsp. dijon mustard

4 to 6 unpeeled tomatoes, chopped (optional)

Preheat over to 350º. Chop onions and place along with garlic in bottom of large casserole dish that will hold at least 16 cups. Or use 2 casserole dishes.Slice cabbage using food processor or shred with a sharp knife. It should measure about 7 cups. Thinly slice carrots using a food processor if you like. Coarsely chop green peppers. Finely chop jalapeno peppers. Place in a large bowl with rice. In another bowl, stir tomatoes and their juice with sugar, vinegar, thyme, salt and dijon mustard until mixed. Stir into cabbage mixture using a folding motion, until evenly blended. Turn into casserole dish on top of onions.Do not stir.Cover with a lid and bake in preheated oven for 1 1/2 hours. Then, stir well every half hour until cabbage is soft and rice in done. Then stir in fresh tomatoes.

Makes 8 servings.

Per Serving; Calories...140 Fat...0.7 g Fiber...2 g.