Difference between revisions of "Cabbage Casserole III"
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== Ingredients == | == Ingredients == | ||
* 1 head [[cabbage]] | * 1 head [[cabbage]] | ||
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* 1 can [[water]] | * 1 can [[water]] | ||
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# Coarsely chop [[cabbage]] and cook in 1 cup of [[water]], covered, for 5 minutes. | # Coarsely chop [[cabbage]] and cook in 1 cup of [[water]], covered, for 5 minutes. | ||
# Reconstitute the [[textured soy protein|TVP]] in the boiling [[water]]. | # Reconstitute the [[textured soy protein|TVP]] in the boiling [[water]]. | ||
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# Bake at 350°F for 1½ hours. | # Bake at 350°F for 1½ hours. | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Canned tomato soup Recipes]] | [[Category:Canned tomato soup Recipes]] | ||
Latest revision as of 09:49, 15 July 2012
Ingredients
- 1 head cabbage
- 2 cup TVP, dry
- 1¾ cup boiling water
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp marjoram
- ½ cup chopped onion
- 2 each egg whites
- 1 can tomato soup, condensed
- 2 cup tomato juice
- 1 can water
Procedures
- 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°F for 1½ hours.
