Ingredients :
4 cups cabbage, shredded
1 28 oz. can Hunt’s tomatoes, undrained and chopped
1 teaspoon Morton salt
½ cup (or more, to taste) chopped onion
1 ½ tablespoon sunflower or other mellow-flavored oil
2 cups cooked Uncle Ben’s brown rice
1/2 cup Crunchy Stuff (I like Pepperidge Farm Herbal stuffing crumbs, but you could use crumbled potato chips (the baked kind), breadcrumbs, matzah farfel, etc.)
2 Tablespoons margarine melted (for Crunchy Stuff)
Instructions :
Cook brown rice first, while you’re shredding your cabbage, etc. It should stand and get almost cool before you build the casserole.
Combine first five ingredients in a large sauce pan and bring to a boil. Reduce heat and simmer for five minutes.
Place half of rice in a greased two quart casserole, then top with half of cabbage mixture. Repeat layers.
Combine remaining ingredients, stirring well and sprinkle over casserole. Bake at 375 degrees F. for 45 mins
