Pot of Gold Cabbage, 2001
I 1 'I UJ. ntree POT OF GOLD CABBAGE 1 cup uncooked basmati rice 2 cups water or vegetable broth, plus more for steaming 1 Tbsp. curry powder 1 tsp. salt 1 large head green cabbage 1 cup frozen corn, thawed 1 large tomato, chopped l'i cups shredded Cheddar or monterey jack cheese l'j Tbsps. chopped parsley Preheat oven to 375 degrees. Place rice in a 2 Vi -quart saucepan with the 2 cups water or vegetable broth, curry powder and salt. Bring to a boil. Cover pot tightly, reduce heat and simmer 25 minutes until rice is tender, golden in color and all liquid is absorbed. Meanwhile, cut cabbage in half vertically, leaving core intact. Remove enough of inner leaves, including part of core, to make a large well in each half. (Leaving core end intact will help hold cabbage, together while cooking.) You can steam inner leaves along with cabbage halves and save for another purpose. In a large pot over boiling water, steam cabbage in a steamer basket 12 to 15 minutes until firm but nicely wilted. Remove from steamer and place on a baking pan. In a large non-reactive bowl, combine cooked rice, corn, tomatoes and 1 cup cheese. Mix well. Mound rice mixture evenly into cabbage halves. Sprinkle each with 'A cup cheese. Place on a baking dish and bake 20 minutes until heated through and cheese is melted and bubbly. Sprinkle each with parsley. Serve immediately. Makes 4 servings. Per serving: 476 calories, 29 percent calories from fat, 19 grams protein, 66 grams carbohydrates, 10 grams total fiber, 15 grams total fat, 44 milligrams cholesterol, 919 milligrams sodium.