Cabbage Roll Casserole - cooking recipe

Ingredients

1 large onion
3 cloves garlic, crushed
1/2 head small cabbage, about 7 cups sliced
4 large carrots
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped
1 1/2 cups uncooked rice
2 (28 ounce) cans diced tomatoes, including juice
1/2 cup brown sugar
1/2 cup white vinegar
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon Dijon mustard
4 -6 unpeeled tomatoes, chopped (optional)

Preparation

Preheat over to 350 degrees.
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.