Title: Rice, Cabbage & Spaghetti Sauce Casserole
Categories: Digest
Yield: 1 Servings

1	sm	Head of cabbage, shredded or chopped fine
1	lg	Jar of favorite spaghetti sauce (or make your own)
1	c	Rice (I used white, but I'm sure that brown would work too,
1	c	Water
1	c	Sliced mushrooms (I'm sure other veggies would work too)

In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it.

Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers.

Bake for about an hour in a 350 degree oven.

"LISA REDWINE"

Fatfree Digest, Vol. 8, Issue 40, June 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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