Cabbage Rice And Bean Casserole Recipes

CABBAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 200°C. Lightly grease a casserole dish.
• Cook rice according to packet instructions. I like to cook it in the rice cooker.
• In a large frypan, lightly sauté mushroom in a little olive oil. Remove from heat.
• Add a little extra oil to the pan and sauté onion until soft. Add cabbage and sauté for a further 5 minutes.
• Add the grated vegetables, garlic and thyme and continue to cook until vegetables are softened and cooked - another couple of minutes.
• Meanwhile, in a large bowl beat the eggs, cottage cheese, sour cream and mustard. Add the cabbage mixture, cannellini beans and cooked rice.
• Pour into a greased casserole dish, top with grated cheese and bake for 20- 30 minutes or until golden and bubbly.

CABBAGE AND RICE CASSEROLE

Steps:

• Steam cabbage for 10 minutes and set aside.
• Saute onion in the ¼ cup of butter til tender. Stir in the raw rice.
• Add the steamed cabbage and the chicken broth. Cover and let simmer on low for 20 min.
• Melt ¼ cup butter and pour over finely torn bread crumbs (I used 2 heels, and 1 regular slice). Stir together to make buttered breadcrumbs.
• Grate 1-2 cups of your favorite cheese. I prefer Kerrygold Dubliner, Gouda, or cheddar. .
• In a casserole dish, layer ½ the cabbage and rice mixture, then the grated cheese, and then the remaining cabbage and rice. Top with the buttered bread crumbs and Bake for 15 - 20 min at 350°.
• Serve immediately.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

EASY BEAN AND RICE CASSEROLE

Steps:

• Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
• Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

BLACK BEAN & CABBAGE OVER RICE

Steps:

• Saute the first 3 ingredients until soft, about 15-20 minutes.
• Add salt and pepper and stir.
• Add the rinsed and drained beans.
• Gently saute the beans with cabbage-onion mixture for 10 minutes.
• Stir in the tomato and simmer for 5 more minutes.
• Adjust the seasonings.
• Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.

RICE AND BEANS CASSEROLE

Steps:

• Soak the beans 4 hours or overnight.
• Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
• Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
• Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
• Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
• Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
• Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

MEATLESS RICE AND BEAN CASSEROLE

Steps:

• Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.
• Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.

CABBAGE AND RICE CASSEROLE

Steps:

• Brown the butter in a roast pan.
• Put the 2 cups uncooked rice in the butter.
• Slice the cabbage and carrots.
• Brown the ground beef or turkey with the onion.
• Drain.
• Mix together meat, cabbage, carrots and salt.
• Place this mixture on top of rice.
• Do not stir.
• Mix the tomato soup and water together and pour over the rice mixture.
• Cover with foil and bake at 350 degrees for 1 hour.

ZESTY RICE 'N' BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil. , Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; stir in 1/2 cup cheese., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.