Directions:
- Preheat oven to 400.
- Shred cabbage in food processor.
- Process garlic and celery in food processor until chopped VERY small.
- Melt butter in skillet and add rice, cabbage, celery and garlic.
- Stir until rice is lightly browned and veggies are tender.
- Pour into 1 1/2 quart casserole dish.
- Sprinkle bouillon cubes over the top.
- Pour two cups of water over all.
- Cover with foil and bake for 50 - 60 minutes or until rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.83 Kcal (569 kJ) | ||
| Calories from fat | 54.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Sodium | 34.81mg | 1% | |
| Potassium | 252.19mg | 5% | |
| Total Carbs | 19.69g | 7% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.9mg | 66% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 59.86 Kcal (251 kJ) | ||
| Calories from fat | 24.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 9% | |
|---|---|---|---|
| Sodium | 15.34mg | 1% | |
| Potassium | 111.14mg | 5% | |
| Total Carbs | 8.68g | 7% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 1.79g | 16% | |
| Protein | 1g | 5% | |
| Vitamin C | 18.9mg | 72% | |
| Iron | 5.2mg | 66% | |
| Calcium | 26.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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