Cabbage Casserole (lacto) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Head: cabbage,
2 cup: Tvp, dry
1 3/4 cup: Boiling water,
1 tsp: Garlic powder,
1/2 tsp: Black pepper,
1/2 tsp: Marjoram,
1/2 cup: Chopped onion,
2 each: Egg whites,
1 can: Tomato soup, condensed
2 cup: Tomato juice,
1 can: Water,
Directions:
Coarsely chop cabbage and cook in 1 cup of water, covered, for 5
minutes.
Reconstitute the tvp in the boiling water. Add the onion, spices, and
egg whites.
Mix the tomato juice, soup, and water, and set aside.
Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp
mixture on top. Cover with the remaining cabbage.
Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2
hours.
Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16
Issue 14] Mar. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
minutes.
Reconstitute the tvp in the boiling water. Add the onion, spices, and
egg whites.
Mix the tomato juice, soup, and water, and set aside.
Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp
mixture on top. Cover with the remaining cabbage.
Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2
hours.
Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16
Issue 14] Mar. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp