Cabbage Casserole (Lacto) Recipe

Name: Cabbage Casserole (Lacto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cabbage; 1 3/4 cups water boiling; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon marjoram; 1/2 cup onions chopped; 2 each egg whites; 1 can soup, tomato condensed; 2 cups tomato juice; 1 can water; 2 cups TVP (Texturized Vegetable Protein) dry

Servings: persons

1 head cabbage
1 3/4 cups water boiling
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 cup onions chopped
2 each egg whites
1 can soup, tomato condensed
2 cups tomato juice
1 can water
2 cups TVP (Texturized Vegetable Protein) dry

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 1/2 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 350F (180C) F for 1 1/2 hours.

1053

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head cabbage, 1 3/4 cups water boiling, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and more.

Yes, Cabbage Casserole (Lacto) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Casserole (Lacto)

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