Cabbage Rice And Bean Casserole Recipes

CABBAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 200°C. Lightly grease a casserole dish.
• Cook rice according to packet instructions. I like to cook it in the rice cooker.
• In a large frypan, lightly sauté mushroom in a little olive oil. Remove from heat.
• Add a little extra oil to the pan and sauté onion until soft. Add cabbage and sauté for a further 5 minutes.
• Add the grated vegetables, garlic and thyme and continue to cook until vegetables are softened and cooked - another couple of minutes.
• Meanwhile, in a large bowl beat the eggs, cottage cheese, sour cream and mustard. Add the cabbage mixture, cannellini beans and cooked rice.
• Pour into a greased casserole dish, top with grated cheese and bake for 20- 30 minutes or until golden and bubbly.

BLACK BEAN & CABBAGE OVER RICE

Steps:

• Saute the first 3 ingredients until soft, about 15-20 minutes.
• Add salt and pepper and stir.
• Add the rinsed and drained beans.
• Gently saute the beans with cabbage-onion mixture for 10 minutes.
• Stir in the tomato and simmer for 5 more minutes.
• Adjust the seasonings.
• Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.

RICE AND BEANS CASSEROLE

Steps:

• Soak the beans 4 hours or overnight.
• Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
• Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
• Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
• Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
• Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
• Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

CABBAGE AND RICE CASSEROLE

Steps:

• Brown the butter in a roast pan.
• Put the 2 cups uncooked rice in the butter.
• Slice the cabbage and carrots.
• Brown the ground beef or turkey with the onion.
• Drain.
• Mix together meat, cabbage, carrots and salt.
• Place this mixture on top of rice.
• Do not stir.
• Mix the tomato soup and water together and pour over the rice mixture.
• Cover with foil and bake at 350 degrees for 1 hour.

CABBAGE RICE AND BEAN CASSEROLE

Steps:

• drain and rinse the beans and set asie. Mix tomato soup, water, diced tomatoes and ketchup in a bowl and set aside. Put oil in the elecric frying panor skillet and add the sliced onions . When the onions are softened add the beans and te rice and mix well. Place shredded cabbage over the rice and beans then pour the tomato mixture over the top. Cover and cook at 325-350 until the cabbage is cooked and the rice is cooked: about 45 minutes.