Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 I just found this so haven't tried it yet but it reminds me of the stuffed cabbage my Ukranian grandmother used to make (she used rice and ground *eef). My aunt modified it many years later and made a layer casserole instead, less labor intensive than making cabbage rolls. It doesn't call for rice but I think it would be a nice addition (I never follow recipes exactly anyway!) I may make this this weekend (we have my dad over for dinner every Sunday and it was his mother that made it), so I think I'll try it out! Jann Cabbage Casserole with TVP Yields: 6 servings (from recipeland.com) Ingredients 1 head cabbage 1 3/4cups water boiling 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon marjoram 1/2 cup onion chopped 2 each egg whites 1 can soup, tomato condensed 2 cups tomato juice 1 can water 2 cups tvp dry Directions 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 1/2 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 degrees F for 1 1/2 hours. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 This sounds very good. Jann you can make a rice mixture and add canned tomatoes with reconstituted TVP and make cabbage rolls. TVP is great in chili, add to lentil stew. Look in the loaf recipes and there are some using TVP. When I log in I will repost to the group. Right now I'm watching a Michael Jackson special. Donna Sent from my Verizon Wireless BlackBerry " " < Fri, 03 Jul 2009 19:01:51 Cabbage Casserole with TVP I just found this so haven't tried it yet but it reminds me of the stuffed cabbage my Ukranian grandmother used to make (she used rice and ground *eef). My aunt modified it many years later and made a layer casserole instead, less labor intensive than making cabbage rolls. It doesn't call for rice but I think it would be a nice addition (I never follow recipes exactly anyway!) I may make this this weekend (we have my dad over for dinner every Sunday and it was his mother that made it), so I think I'll try it out! Jann Cabbage Casserole with TVP Yields: 6 servings (from recipeland.com) Ingredients 1 head cabbage 1 3/4cups water boiling 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon marjoram 1/2 cup onion chopped 2 each egg whites 1 can soup, tomato condensed 2 cups tomato juice 1 can water 2 cups tvp dry Directions 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 1/2 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 degrees F for 1 1/2 hours. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2009 Report Share Posted July 3, 2009 I bet Swiss chard would be wonderful! (adding that to my copy....) Jann KalamalkaBC wrote: > In a message dated 7/3/2009 12:02:21 P.M. Pacific Daylight Time, This sounds so good -- I think I will try it with some nice brown rice and use V-8 juice instead of tomato juice. I never follow recipes exactly either. I wonder if Swiss chard would be good in there too. > Lisa Quote Link to comment Share on other sites More sharing options...
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