Cabbage & Rice Casserole With Cumin & Tomatoes

2 tbsp Olive oil
2 large Onions, sliced
8 cup Cabbage, shredded (1 small head)
Salt
6 large Cloves garlic, chopped
2 tsp Ground cumin
2 cup Long-grain white rice
1 qt Vegetable stock or water
1/2 tsp Hot red pepper flakes
1 tsp Dried oregano
14 1/2 oz Can diced tomatoes, drained
Freshly ground black pepper
The recipe yield is: 4 Servings

Preheat the oven to 350 degrees F.

In a large casserole or Dutch oven, heat the oil over medium
heat.

Add the onions and saute until softened, about 5 minutes.

Add the cabbage and salt to taste, cover, and cook over low
heat, stirring often, until wilted, about 5 minutes.

Add the garlic, cumin, and rice and saute about 2 minutes.

Add the stock, red pepper flakes, oregano, tomatoes, and black
pepper to taste.

Mix well and bring to a boil. (Add additional salt if you like
to taste.)

Remove from the heat, cover, and bake 30 minutes, or until the
rice is tender.

Taste and adjust the seasonings.