Cabbage and Rice

When fall arrives I start thinking about cabbage dishes. This is one of my favorites. It is also a perfect way to use up left over rice. I always seem to have left over rice. I normally use long-grain and wild, but regular long grain is fine. Use whatever you like.

Cabbage and Rice
Serves 4-6
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1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed

Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.