Rice, Cabbage & Cheese Casserole

Recipe provided by Marilyn Dauber of the Kadimah Chapter.


2 cups drained Canned Tomatoes
2 tsp. Salt
1 tsp. Sugar
1 tbs. chopped Onion
1 tbs. Butter or Margarine
1 tbs. melted Butter
2 cups shredded or chopped Cabbage
1 ½ cups cup cooked Rice
½ cup grated Sharp Cheese
½ cup fine Bread Crumbs


Mix tomatoes, salt, sugar, onion and 1 tbs. butter. Simmer 5 minutes.

Cook or steam 5 minutes in a small amount of water.

Place rice in bottom of a greased casserole dish, then a layer of cheese. Place the drained cabbage on top of cheese and top with the tomato mixture. If the tomatoes are too soupy, drain off some of the liquid.

Top with buttered crumbs mixed with grated cheese. Bake at 400 degrees until brown. About 10 minutes.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960