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
It is possible to follow the history of `recipes` back into distant history, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these early cookbooks were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new spices and herbs prompted a torrent in manuscripts on cooking, the majority of which are kept safe in private collections. The arrival of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Cabbage Casserole (Lacto) recipe.
