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Cabbage Casserole (Lacto)

1 Head cabbage

2 c Tvp, dry

1 3/4 c Boiling water

1 ts Garlic powder

1/2 ts Black pepper

1/2 ts Marjoram

1/2 c Chopped onion

2 ea Egg whites

1 cn Tomato soup, condensed

2 c Tomato juice

1 cn Water

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 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, using MMCONV. Archived through kindness of Karen Mintzias, 1.80?

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