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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1 whole Medium Sized Onion, Diced
- 2 Tablespoons Butter
- 3 cups Chopped Or Shredded Cabbage (3 Cups Is About 1/2 Head)
- 1 cup Canned Crushed Tomatoes
- 1-1/2 Tablespoon Dill Weed, Finely Chopped
- 1 teaspoon Sea Salt (or To Taste)
- 1/2 teaspoons Black Pepper, Or To Taste
- 2 cups Water
- 1-1/4 cup Uncooked Wild Rice, Brown, Rice, And Quinoa Blend
Method
- Preheat the oven to 400 F.
- In a small frying pan over medium heat, saute the diced onions in butter until the onions are translucent. Remove from the heat and pour the onions and melted butter into a casserole or oven safe dish with a lid (a medium-sized Dutch oven or similar). Add all of the other ingredients and mix to combine.
- Place the lid on the dish, or cover the dish with aluminum foil, and bake it for 60 minutes. Remove from the oven and gently stir before serving.
