Monday, 11 March 2013

Cabbage & Feta Cheese Rice Casserole

This is more a homely meal of glop, than any gourmet treat, but sometimes a good glop is what is required. And very tasty glop it is too! I never get tired of the combination of cabbage, carrots and onions - good thing! - and cheese goes with everything. 

4 to 6 servings
2 hours - 45 minutes prep time


3 or 4 shallots OR 1 medium onion
2 cups grated carrots (2 medium)
4 cups finely shredded Savoy cabbage
2 tablespoons mild vegetable oil
2 teaspoons dillweed
1 teaspoon savory
1 1/2 cups short-grained white rice

250 grams (1/2 pound) feta cheese
4 cups vegetable broth
1/4 cup finely grated Parmesan cheese

Peel and chop the shallots or the onion. Peel and grate the carrots. Trim and shred the cabbage. Heat the oil in a large skillet, and cook the shallots or onions until softened and reduced in volume. Add the cabbage, along with about a half a cup of water, and cook, stirring frequently, until the cabbage is wilted and the water is evaporated. Mix in the dill and savour. Remove the vegetables to a 9" x 13" lasagne pan or similar sized baking dish.

Heat the oven to 350°F. 

Mix the rice thoroughly with the vegetables. Crumble the feta cheese and mix it in gently but thoroughly.  Pour the broth over the casserole. Cover the baking dish, with foil if it doesn't have its own lid. Bake for 1 hour to 1 hour and a quarter. Give the mixture a stir at the half-hour point, and at the 50 minute point remove the lid or foil and sprinkle the Parmesan cheese over the top. Declare it done when the rice is tender and the liquid absorbed.




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