Lebanese Style Cabbage And Tomatoes
- 1-1/2 cup Chicken Broth, Divided
- 1 cup Uncooked Minute Rice
- 1 Tablespoon Olive Oil
- 2 cups Chopped Cabbage
- 1 teaspoon Minced Garlic
- 1 teaspoon Cinnamon
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 2 Lemons, Juiced
- 1 teaspoon All Spice
- Salt And Pepper, to taste
- 1 Tablespoon Butter
- In a medium sauce pan, bring 1 cup chicken broth to a boil. Add rice to boiling broth. Cover and remove from heat.
- In a skillet, heat olive oil. Add cabbage and saute for 10 minutes, stirring occasionally. Add garlic, salt, pepper, cinnamon, and allspice to skillet. Stir in remaining 1/2 cup of chicken broth. Cook for 5-10 minutes on medium/low heat.
- Add cooked rice, tomatoes, and lemon juice. Cover and simmer for 20 minutes or until most of the liquid has cooked out and the cabbage is tender.
- Turn off heat and add butter. Stir in when it is melted.
- Note: You can easily make this a main dish recipe by adding 1 pound of browned lean ground meat or ground chicken.
chicken broth, rice, olive oil, cabbage, garlic, cinnamon, tomatoes, lemons, all spice, salt, butter
Taken from tastykitchen.com/recipes/sidedishes/lebanese-style-cabbage-and-tomatoes/ (may not work)