Vegetable Pie with Cabbage Crust

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Vegetable Pie with Cabbage Crust calories by ingredient
Report Inappropriate Recipe

Submitted by:


Serves 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.
Number of Servings: 12


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.