Layered cabbage and rice casserole
Veda Ferlazzo Clark of Scituate sent The Recipe Box Project this cabbage, rice, and tomato casserole. “When I was in junior high and high school (40 years ago!), I often had dinner at my best friend, Ann Evans’s home. Her mom, Jean, invented this recipe and served it as the main course with salad. I made it before I sent it to you, and it was as good as I remembered.’’
2 cups water
Salt, to taste
1 cup long-grain white rice (basmati adds a toasty aroma)
6 tablespoons butter
1 head (about 2 pounds) cabbage, quartered and very thinly sliced
1 small onion, chopped
1 can (28 ounces) diced tomatoes
1 teaspoon sugar
1/2 cup panko bread crumbs
2 tablespoons grated cheddar
1. Set the oven at 350 degrees. Have on hand a 2-quart flameproof casserole (one that will go on a burner and in the oven).
2. In a saucepan over medium heat, combine the water and a generous pinch of salt. Bring to a boil, add the rice, and lower the heat to medium-low. Cover and cook for 18 minutes or until the rice is tender.
3. In the casserole over medium heat, melt 3 tablespoons of the butter. Add the cabbage and cook, stirring often, for 5 minutes or until it wilts. Transfer to a bowl; set aside.
4. Add 1 tablespoon of the butter to the pan. When it melts, add the onion and cook, stirring often, for 5 minutes. Add the tomatoes, salt, and sugar. Cook, stirring, for 5 minutes more. Transfer to another bowl; set aside.
5. Return half the cabbage to the casserole. Top with half the rice, half the tomato sauce, the remaining cabbage, remaining rice, and remaining tomato sauce.
6. In a bowl, toss the bread crumbs and cheddar. Sprinkle onto the tomato mixture. Dot with the remaining 2 tablespoons butter.
7. Bake the casserole for 45 minutes or until hot and golden on top.
Debra Samuels. Adapted from Veda Ferlazzo Clark