Yield: 6 servings
|1 \N||Head cabbage|
|2 cups||Tvp, dry|
|1¾ cup||Boiling water|
|1 teaspoon||Garlic powder|
|½ teaspoon||Black pepper|
|½ cup||Chopped onion|
|2 eaches||Egg whites|
|1 can||Tomato soup, condensed|
|2 cups||Tomato juice|
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 for 1½ hours.
Posted by rskoss@... 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, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....