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Cabbage Casserole (Lacto)

 

250

Yield

6

servings

Prep

20

min

Cook

90

min

Ready

110

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 506% of calories 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?

 

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