Vegetable Cake (chitwood)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | American | Healthwise, Oven-steame, Vegetable | 8 | Servings |
INGREDIENTS
| 1 | Cabbage | |
| COOKED AND DRAINED | ||
| 1 | c | Green beans, cut into 1/2" |
| pieces | ||
| 1 | c | Green peas |
| 1 | Carrot, cut into 1/4" dice | |
| White part of | ||
| 2 | Leeks, see detail | |
| 10 | oz | Frozen chopped spinach |
| 4 | Eggs, or one cup egg | |
| substitute | ||
| 1 | c | Skim milk |
| 3/4 | t | Salt |
| Pepper, to taste | ||
| 5 | Scallions, chopped | |
| 1 | T | Olive oil |
| 2 | lb | Tomatoes, peel seed and chop |
| 1/4 | t | Dried basil, crumbled |
| 1/4 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 1/3 | c | Skim milk |
INSTRUCTIONS
VEGETABLES:
LEEK DETAIL: Cut to retain white part of each leek. Halve leeks
lengthwise; wash well. Chop and cook in boiling water until tender.
CABBAGE: Remove and discard any coarse outer leaves of the cabbage
without tearing the next layer. In a large pot of boiling salted
water, cook cabbage for 2 minutes. Peel off two outer leaves carefully
and repeat the process until six large outer leaves in all are
removed. Reserve the remaining cabbage for another use. Cut the ribs
from the six softened cabbage leaves. Line a buttered 1-quart round
baking dish with the cabbage leaves, leaving some overhang to cover
the filling. Layer the green beans, peas, carrots, leeks and spinach
over the cabbage leaves. In a small bowl, whisk together the eggs,
milk, salt and pepper to taste. Pour mixture over the vegetables and
fold the overhanging cabbage over the filling. Cover the dish with
foil. Put dish in a baking pan, and add enough boiling water to the
pan to come 1 inch up the side of the dish. Bake the vegetable
mixture in a preheated 350F oven for 1 hour. Remove the dish from the
baking pan and let cake cool for 30 minutes. Remove the foil and run a
knife around the edge of the cake. Invert the cake onto a serving
plate. To make the SAUCE: In a skillet, cook scallions in oil over
moderately low heat, stirring occasionally, for 10 minutes. Add
tomatoes, basil, salt and cayenne. Cook the mixture, stirring, for 3
minutes. Puree the mixture in a food processor or blender. Add the
milk and blend sauce until smooth. Serve over vegetable cake.
Nutrition information per 1/8 of cake: 129 calories, 19 grams
carbohydrate, 3.8 grams fat, 7.3 grams protein. Exchanges per serving:
1 starch/bread, 1 vegetable, 1 fat. "Southern Style Diabetic Cooking"
(American Diabetes Association, publisher) Posted Path McRecipe 07 No
96]-- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic
Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996
12:13:05 -0800 From: Hanneman <phannema@wizard.ucr.edu>
A Message from our Provider:
“People disappoint. God doesn’t.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 93.9mg
Sodium: 494.7mg
Potassium: 347.9mg
Carbohydrates: 48.8g
Fiber: 4g
Sugar: 10.5g
Protein: 11.7g