Vegetable Pie With A Cabbage Crust
Grrrrrgh!
Course : Cabbage
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 small green cabbage
3 medium green onions -- cut in 1/2 inch slices
1/4 pound fresh mushrooms -- sliced thin
2 pieces boullion cubes -- dissolved in as little water as possible
1/2 teaspoon thyme
1 teaspoon freshly ground pepper
2 tablespoons broth
1 small onion -- minced
1 small carrot
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder -- (or equivalent fresh garlic)
1 teaspoon herbes de provence
12 ounce frozen chopped spinach -- thawed and well drained, or equivalent fresh, up to 10
8 ounces skim-milk ricotta cheese
1 teaspoon nutmeg
2 large 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.

 

Nutritional Information:

160 Calories (kcal); 1g Total Fat; (5% calories from fat); 13g Protein; 28g Carbohydrate; 0mg Cholesterol; 159mg Sodium