1 cup vegetable oil
5 cloves garlic, chopped
1 fresh zucchini, peeled, cubed
1 cup tomato sauce
1 onion, sliced
1 medium head cabbage, sliced
1 cup water
1 cup zucchini, zested
2 onions, drained and thinly sliced
2 tomatoes, chopped
1 small stalk celery, finely chopped
2 tablespoons brown sugar
2 tablespoons cooking oil
1 cup soft white rice
2 cups water
salt to taste
garlic powder to taste
Heat oil in a large saucepan over medium heat. Cook garlic and zucchini for 2 minutes. Stir in tomato sauce and onion. Reduce heat to low and simmer for 15 to 20 minutes.
Remove all fat from broth and add rice, water, and salt; mix together. Simmer 5 minutes.
Pour broth back into saucepan, and bring to a boil. Reduce heat to medium low, and simmer for 5 minutes, or until rice is tender.