Ingredients
1 head cabbage
2 cup tvp, dry
1 3/4 cup boiling water
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp marjoram
1/2 cup chopped onion
2 each egg whites
1 can tomato soup, condensed
2 cup tomato juice
1 can water
Directions
Coarsely chop cabbage and cook in 1 cup of water, covered, for 5
minutes.
Reconstitute the tvp in the boiling water. Add the onion, spices, and
egg whites.
Mix the tomato juice, soup, and water, and set aside.
Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp
mixture on top. Cover with the remaining cabbage.
Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2
hours.
Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16
Issue 14] Mar. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 6 servings
Cabbage Casserole (Lacto) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into ancient history, at least as far back into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these old recipes were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have some recipe books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new foods and spices was responsible for an increase in manuscripts on cookery, most of which are kept safe in private libraries. Over the following few hundred years, the rich families of Europe competed with each other to offer the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down the recipes of their peers. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Cabbage Casserole (Lacto) recipe.
