Cabbage Casserole (Lacto)
Yield
6 servingsPrep
20 minCook
90 minReady
110 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
|
*
|
| 1 ¾ | cups |
water
boiling |
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
egg whites
|
*
|
| 1 | can |
tomato soup
condensed |
|
| 2 | cups |
tomato juice
|
|
| 1 | can |
water
|
*
|
| 2 | cups |
TVP (Texturized Vegetable Protein)
dry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
|
*
|
| 414 | ml |
water
boiling |
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
marjoram
|
*
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
egg whites
|
*
|
| 1 | can |
tomato soup
condensed |
|
| 473 | ml |
tomato juice
|
|
| 1 | can |
water
|
*
|
| 473 | ml |
TVP (Texturized Vegetable Protein)
dry |
* |
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 ½ 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℉ (180℃) F for 1½ hours.
