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Cabbage casserole (lacto)
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| Artist: |
_ |
| Categories: |
Cabbage, Casseroles, Digestion, Entrees, Lacto, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. | | 2 | Reconstitute the tvp in the boiling water. | | 3 | Add the onion, spices, and egg whites. | | 4 | Mix the tomato juice, soup, and water, and set aside. | | 5 | Spread ?the cabbage in the bottom of a 9x13 baking dish. | | 6 | Spread tvp mixture on top. | | 7 | Cover with the remaining cabbage. | | 8 | Pour the tomato mixture on top. | | 9 | Cover with foil. | | 10 | Bake at 350°F for 1 ?hours |
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