Fat-Free Cabbage-Rice Casserole - cooking recipe

Ingredients

1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
7 cups cabbage, sliced (about 1/2 head)
3 large carrots (peeled and thinly sliced)
1 large green bell pepper, seeded and coarsley chopped
1 1/2 cups uncooked rice
2 (28 ounce) cans diced tomatoes (including the juice, do not drain)
1 cup tomato juice
1/2 cup brown sugar (or to taste)
1/2 cup white vinegar
salt and pepper
1 -2 teaspoon Dijon mustard
4 -6 whole tomatoes, chopped (optional)

Preparation

Set oven to 350 degrees.
Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
Place the chopped onions and the garlic on the bottom of a greased casserole.
Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
Place all the chopped veggies in a large bowl with the rice.
In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
Stir into the cabbage mixture, using a folding motion, until evenly blended.
Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
Stir in the chopped fresh tomatoes (if using).
Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.