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Vegetable Pie With a Cabbage Crust

1 small green cabbage
3 green onions, cut in 1/2 inch slices
1/4 pound fresh mushrooms, sliced thin
2 boullion cubes, dissolved in as little water as possible
1/2 teaspoon thyme
freshly ground pepper
2 tablespoons broth
1 small onion, minced
1 small carrot, minced or shredded
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder, (or equivalent fresh garlic)
1 tsp herbes de Provence
1 packages frozen chopped spinach, thawed & well drained
8 ounces skim-milk ricotta cheese
2 egg whites, lightly beaten
1/2 cup tomato sauce with 1/2 teaspoon oregano

Remove hard center core of cabbage and parboil the head for 20
minutes. Drain and 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.
Blend well. Remove from heat, cool slightly, add ricotta cheese,
nutmeg and egg whites. Blend well.

Lightly spray a 9" glass pie plate with nonstick spray. Arrange
cooked cabbage leaves around bottom and sides of pie plate. Over
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 8-10 wedges for serving.


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