Cabbage-Rice Casserole


per serving



2 teaspoons olive oil
6 cups finely chopped cabbage
1 cup diced onion
3 cups water
1 cup chopped tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1 cup uncooked white basmati rice
1/4 cup currants


Preheat oven to 350.

Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saut 1 minute. Add water and next 4 ingredients (water through salt); bring to boil. Add rice and currants; spoon into an 11 7-inch baking dish. Cover and bake at 350 for 50 minutes or until rice is tender.

Yield: 6 serving
Serving Size: 1 cup
3 POINTS per serving

Nutrition information:
Per serving: Calories 179; Total Fat 2g; Fiber 3 g; Protein 4g;  Carbohydrate 16g; Sodium 130mg

Source: Cooking Light