Vegetable Pie with Cabbage Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cabbage, fresh, 1 head, medium (about 5-3/4" dia)Green onions, 3 - cut in 1/2 inch piecesMushrooms, fresh, 1 cup, pieces or slicesBouillon 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 tspSpinach, fresh, 2 package (10 oz) Ricotta Cheese, part skim milk, 1 cup egg white, fresh, 2 largenutmeg, 1/4 tspTomato Sauce, 1/4 cup Oregano, ground, 1/2 tsp
Remove hard center core of cabbage and parboil the head for 20 minutes. Drain & 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. 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.
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.
Nutritional Info 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
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