Instructions: Slice cabbage diagonally. Pour hot water over it to make it limp. Drain.

Mix rice, couscous, raisins and corn and set aside. Mix tomatoes with ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray.

Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly. Serve hot.

Yield: 4-6 servings

NOTES : I made this up as an easy meal and use it for a vegetarian main dish and side dish for others. It makes a great dish to take to a potluck or as your
contribution to a meal where you want to make sure you have something you
can eat.

I also cooked this several years ago at the (now defunct) Blue Mango Cafe in
Davis, CA where my daughter and son-in-law worked. I was visiting them and they asked if Id make the special of the day. Because the cabbage rolls
kept falling apart and I wasnt happy with how they it turned out, I changed
the recipe into UNSTUFFED cabbage rolls and have made it that way ever
since.

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