Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small green cabbage
3 green onions -- cut in 1/2 inch
-- slices
1/4 pound fresh mushrooms -- sliced thin
2 boullion cubes -- dissolved in as
-- little water as
-- possible
1/2 teaspoon thyme
freshly ground pepper
2 tablespoons broth
1 small onion -- minced
1 small carrot -- minced or shredded
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder -- (or equivalent
-- fresh
-- garlic)
1 teaspoon herbes de provence
1 2 ounce pac frozen chopped spinach -- thawed and well
-- drained, or
-- equivalent fresh,
-- up to 10
8 ounces skim-milk ricotta cheese
nutmeg
2 egg whites -- lightly beaten
1/2 cup tomato sauce with 1/2 tsp oregano |
Preparation:
Remove hard center core of cabbage and parboil the head for 20 minutes. Drain and separate cabbage leaves, trying not to tear them. Drain well on paper towels. Saute green onions mushrooms in boullion cubes for about 5 to 10 minutes. Add thyme and pepper. Place broth in nonstick skillet. Add onion, carrot, parsley. Saute until onion is transparent. Add garlic (powder), herbs, and spinach. Blend well. Remove from heat, cool slightly, add ricotta cheese, nutmeg and egg whites. Blend well. Lightly spray a 9" glass pie plate with nonstick spray. Arrange cooked cabbage leaves around bottom and sides of pie plate. Over leaves to thickness of about 5 leaves. Leaves should extend 1" beyond the rim of the pie plate. Spoon drained mushroom/green onion mixture over the cabbage, spreading over bottom of plate. Then spread cheese mixture over this. Curl cabbage leaves over filling, leaving center of pie uncovered. Spoon tomato sauce over top of pie. Bake in preheated 300 degree oven for 20-30 minutes or until filling is set. Remove from oven and drain any excess liquid. Let pie set for about 5 minutes, cut into 8-10 wedges for serving. |
