Cabbage Casserole

[Guest guest]

I have a very mixed feeling about the Cooking Cardiologist. It is filled

with comfort food - foods that most of us grew up with if we weren't

veggies - made vegetarian.

 

It is an easy cookbook for the new veggie or cook, yet it is written so

poorly that sometimes you need to be experienced to understand the

directions. And often the directions are written in poor English, using

the wrong version of a word or sentence structure and forgetting to use commas.

 

The recipes use a lot of cheese, from my perspective, and often products

that may be difficult to find. Yet, the recipes are very low in fat and I

know that my dh would like them.

 

kathleen

 

 

* Exported from MasterCook *

 

Cabbage Casserole

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 100

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups TVP Granules

1 cup water -- hot

1 envelope Butter Buds

2 cups onion -- chopped

1 medium cabbage head -- shredded

8 ounces fat-free American or cheddar -- grated

1 can Campbell's Healthy Request Tomato Soup

salt and pepper to taste

 

Serving Size: 4

 

Rehydrate TVP with 1 cup hot water, to which you have added dry Butter

Buds. Set aside. In a small microwave dish, microwave chopped onion on

high for 4 minutes. Add to TVP mixture. In a 2 quart sprayed casserole

put half of the shredded cabbage, half of the TVP mixture and half of the

cheese. Make another layer ending with the cheese on top.. Salt and

pepper each layer to your liking. Pour the tomato soup over the

top. Cover and bake at 350 degrees for 1 hour.

 

Nutritional analysis: Calories 338. Fat 0, Cholesterol 0, Carbohydrate 48,

Protein 25.9, Sodium 772 Potassium 648, Calcium 144.

 

 

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