Cabbage, tomato and brown rice casserole

A fabulous Low GI vegetarian dish. The currants add a bit of sweetness to compliment the tomatoes. A budget-friendly dish.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 60 minutes

• 

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Ingredients

• 30 ml (2 tbsp) olive oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 6 cups cabbage, finely shredded
• 500 ml (2 cups) vegetable stock
• 1 X 410 g can chopped tomatoes
• 15 ml (1 tbsp) fresh thyme leaves
• 30 ml (2 tbsp) chopped fresh parsley
• 250 ml (1 cup) Spekko Saman Brown Rice
• 125 ml (1/2 cup) currants
• 250 ml (1 cup) cottage cheese

Method

1. Preheat oven to 180°C. Butter a casserole dish.
2. Heat the oil in a large pot over medium heat and sauté the onion and garlic until soft. Add the cabbage and continue to cook, stirring constantly, for 2 to 3 minutes.
3. Add the stock, tomatoes, thyme, parsley, rice, and currants, stirring to combine. Bring to a boil then transfer to prepared casserole dish.
4. Spread cottage cheese over the top and cover with foil. Bake for 45 minutes or until the rice is cooked.
From the Spekko kitchen
• Serve with a fresh salad or a meat dish.