Unstuffed Cabbage

• 2 Tbsp. oil
• 2 medium onions, sliced
• 1 small head cabbage (1 to 1 1/4 lb.), shredded
• 2 c. long-grain white rice
• 4 large garlic cloves, chopped
• 2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1 qt. chicken or vegetable broth or water
• 4 plum tomatoes, diced (optional)
• salt and black pepper to taste

1. Heat oil in a large Dutch oven or casserole.
2. Add onions; saute over medium heat until softened, about 5 minutes.
3. Add cabbage and salt.
4. Cover; cook over low heat, stirring often until cabbage is wilted, about 5 minutes.
5. Add rice, garlic, cumin and turmeric; saute about 2 minutes.
6. Stir in broth, more salt, if needed, and pepper to taste.
7. Bring to a boil.
8. Cover; cook over low heat 15 minutes.
9. Sprinkle tomatoes on top.
10. Cover; cook until rice is tender, about 5 minutes longer.
11. Serve hot.
12. Makes 4 main dish servings or 6 to 8 side dish servings.

oil, onions, cabbage, longgrain white rice, garlic, ground cumin, turmeric, chicken, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603440 (may not work)