Unstuffed Cabbage - cooking recipe

Ingredients

2 Tbsp. oil
2 medium onions, sliced
1 small head cabbage (1 to 1 1/4 lb.), shredded
2 c. long-grain white rice
4 large garlic cloves, chopped
2 tsp. ground cumin
1/2 tsp. turmeric
1 qt. chicken or vegetable broth or water
4 plum tomatoes, diced (optional)
salt and black pepper to taste

Preparation

Heat oil in a large Dutch oven or casserole.
Add onions; saute over medium heat until softened, about 5 minutes.
Add cabbage and salt.
Cover; cook over low heat, stirring often until cabbage is wilted, about 5 minutes.
Add rice, garlic, cumin and turmeric; saute about 2 minutes.
Stir in broth, more salt, if needed, and pepper to taste.
Bring to a boil.
Cover; cook over low heat 15 minutes.
Sprinkle tomatoes on top.
Cover; cook until rice is tender, about 5 minutes longer.
Serve hot.
Makes 4 main dish servings or 6 to 8 side dish servings.