| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Head of cabbage, coarse outer leaves discarded |
| 1 |
c |
Cooked green beans, cut into 1/2-inch pieces |
| 1 |
c |
Cooked green peas |
| 1 |
lg |
Carrot, cut into 1/4-inch pieces, cooked in boiling salted water until tender, then drained |
|
|
White part of 2 leeks, halved lengthwise, washed well, chopped (about 11/2 cups), cooked in boiling salted water until tender, then drained |
| 1 |
pk |
(10-ounce) frozen chopped spinach, cooked according to package directions, then drained |
| 4 |
lg |
Eggs -or- |
| 1 |
c |
Egg substitute |
| 1 |
c |
Skim milk |
| 3/4 |
ts |
Salt |
|
|
Pepper to taste |
| 5 |
|
Scallions, chopped |
| 1 |
tb |
Olive oil |
| 2 |
lb |
Tomatoes, peeled, seeded and chopped |
| 1/4 |
ts |
Dried basil, crumbled |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne |
| 1/3 |
c |
Skim milk |
INSTRUCTIONS
SPECIAL TOMATO SAUCE
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 and
cut the ribs from the six 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 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 350-degree
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.
Posted to MasterCook Digest V1 #182
Date: Thu, 07 Nov 96 08:12:29 -0800
From: PatH <phannema@wizard.ucr.edu>
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