- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.7
- Total Fat: 2.1 g
- Cholesterol: 6.4 mg
- Sodium: 161.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.4 g
- Protein: 6.1 g
Vegetable Pie with Cabbage CrustSubmitted by: LYNAT529
IntroductionServes 12 as a side. Cut into larger slices for a main dish. Would probably be just as good with varied combinations of vegetables. Serves 12 as a side. Cut into larger slices for a main dish. Would probably be just as good with varied combinations of vegetables.
Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
Green onions, 3 - cut in 1/2 inch pieces
Mushrooms, fresh, 1 cup, pieces or slices
Bouillon cubes and granules, low sodium, dry, 2 teaspoon (dissolved in the smallest amount of water possible)
Thyme, fresh, 1/2 tsp
Chicken Broth, 1/4 cup
Pepper, black, 1 dash
Onions, raw, 1 small
Carrots, raw, .5 cup, chopped
Parsley, .25 cup
Garlic, 1 tsp
Herbs de Provence, 1 tsp
Spinach, fresh, 2 package (10 oz)
Ricotta Cheese, part skim milk, 1 cup
egg white, fresh, 2 large
nutmeg, 1/4 tsp
Tomato Sauce, 1/4 cup
Oregano, ground, 1/2 tsp
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. Cook for about a minute until spinach is wilted. Blend
well. Remove from heat, cool slightly, add ricotta
cheese, nutmeg and egg whites. Blend well.
Lightly spray a 9" deep dish glass pie plate with nonstick spray. Arrange cooked cabbage leaves around bottom and sides of pie plate. Add 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 12 wedges for serving.
Number of Servings: 12
Recipe submitted by SparkPeople user LYNAT529.