Cabbage Casserole
Ingredients:
- 1 head of cabbage, shredded
- 1 onion, diced
- 1 garlic clove, minced
- 2 cups TVP
- 1 3/4 cups water
- 2 cups white basmati
- 1 can tomato sauce (16 ounces)
- 1 can tomato paste (6 ounces)
- 3 cups water
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Directions:
Boil 1 3/4 cups of water and add the TVP. Stir to reconstitute and remove from heat. In a bowl,
mix the tomato sauce, tomato paste, and the 3 cups of water. Mix well until the paste is dissolved
and smooth. Add the herbs and salt, mixing well. In a Dutch oven, place a layer of cabbage, half
of each - onion, garlic, TVP, and rice. Pour half of the tomato mixture on top. Layer again and
if the dish seems too dry, add in a little water. Cover and simmer on low for 1 hour, checking
every 20 minutes to see if more water needs to be added, making it just moist.
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