Rice, Cabbage & Spaghetti Sauce Casserole
Yield
6 servingsPrep
10 minCook
60 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
shredded or chopped fine |
*
|
| 1 | jar |
spaghetti sauce
or make your own |
*
|
| 1 | cup |
rice
|
|
| 1 | cup |
water
|
|
| 1 | cup |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
shredded or chopped fine |
*
|
| 1 | jar |
spaghetti sauce
or make your own |
*
|
| 237 | ml |
rice
|
|
| 237 | ml |
water
|
|
| 237 | ml |
mushrooms
sliced |
|
Directions
In a dry, nonstick skillet fry the rice until it's brown in color.
Then put half of it in the bottom of a large casserole dish.
Layer half of the shredded cabbage on top of it.
Mix the water and the spaghetti sauce and then pour half of it over the cabbage.
Spread half of the mushrooms over this. Then repeat your layers.
Bake for about an hour in a 350℉ (180℃) oven.
