Cabbage Casserole (Lacto)

• 1 head cabbage
• 1 3/4 cups water boiling
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon marjoram
• 1/2 cup onions chopped
• 2 each egg whites
• 1 can soup, tomato condensed
• 2 cups tomato juice
• 1 can water
• 2 cups TVP (Texturized Vegetable Protein) dry

1. Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes.
2. Reconstitute the tvp in the boiling water.
3. Add the onion, spices, and egg whites.
4. Mix the tomato juice, soup, and water, and set aside.
5. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish.
6. Spread tvp mixture on top.
7. Cover with the remaining cabbage.
8. Pour the tomato mixture on top.
9. Cover with foil.
10. Bake at 350F (180C) F for 1 1/2 hours.

cabbage, water boiling, garlic, black pepper, marjoram, onions, egg whites, soup, tomato juice, water, texturized

Taken from recipeland.com/recipe/v/cabbage-casserole-lacto-44813 (may not work)