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Cabbage Casserole (Lacto)

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Submitted by choppsie

YIELD

6 servings

PREP

20 min

COOK

90 min

READY

110 min

Ingredients

1 1
HEAD HEAD CABBAGE *
1 ¾ 414
CUPS ML WATER
boiling
1 5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML MARJORAM *
½ 118
CUP ML ONIONS
chopped
2 2
EACH EACH EGG WHITES *
1 1
CAN CAN TOMATO SOUP
condensed
2 473
CUPS ML TOMATO JUICE
1 1
CAN 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 ½ the cabbage in the bottom of a 9×13 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 50 6% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 292mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 37%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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