CABBAGE ROLL CASSEROLE

1 large onion
3 large garlic cloves, crushed
1/2 head small cabbage, about 7c sliced
4 large carrots
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped
1-1/2c uncooked rice
2 (28oz) can diced tomatoes, including juice
1/2c each of brown sugar and white vinegar
1 1/2t each of dried thyme and salt
1t dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat over to 350.  Chop onions and place along with garlic in
bottom of large casserole dish that will hold at least 16 cups.  Or
use 2 casserole dishes.  Slice cabbage using food processor or
shred with a sharp knife.  It should measure about 7 cups.  Thinly
slice carrots using a food processor if you like.  Coarsely chop
green peppers.  Finely chop jalapeno peppers.  Place in a large
bowl with rice. In another bowl, stir tomatoes and their juice with
sugar, vinegar, thyme, salt and dijon mustard until mixed.  Stir
into cabbage mixture using a folding motion, until evenly blended.

Turn into casserole dish on top of onions.  Do not stir.  Cover
with a lid and bake in preheated oven for 1 1/2 hours.  Then, stir
well every half hour until cabbage is soft and rice in done.  Then
stir in fresh tomatoes.

Nut. per cup
0.7g fat
140 cal.