Recipe - Vegetable Cake

1 lg Head of cabbage, coarse
outer leaves discarded
1 cup Cooked green beans, cut into
1/2inch pieces
1 cup Cooked green peas
1 lg Carrot, cut into 1/4inch
pieces, cooked in boiling
salted water until tender,
then drained
White part of 2 leeks,
halved lengthwise, washed
well, chopped (about 11/2
cups), cooked in boiling
salted water until tender,
then drained
1 pack (10ounce) frozen chopped
spinach, cooked according
to package directions,
then drained
4 lg Eggs or
1 cup Egg substitute
1 cup Skim milk
Three fourths teaspoon Salt
Pepper to taste

SPECIAL TOMATO SAUCE
5 Scallions, chopped
1 tablespoon Olive oil
2 pound Tomatoes, peeled, seeded and
chopped
One fourth teaspoon Dried basil, crumbled
One fourth teaspoon Salt
1/8 teaspoon Cayenne
1/3 cup Skim milk

In a large pot of boiling salted water, cook cabbage
for 2 minutes. Peel off two outer leaves carefully and
repeat the process until six large outer leaves in all are
removed. Reserve the remaining cabbage for another use and
cut the ribs from the six cabbage leaves.

Line a buttered 1quart round baking dish with the
cabbage leaves, leaving some overhang to cover the filling.
Layer the green beans, peas, carrots, leeks and spinach over
the cabbage leaves. In a small bowl, whisk together the
eggs, milk, salt and pepper to taste. Pour mixture over the
vegetables and fold the overhanging cabbage over the
filling. Cover the dish with foil, put in a baking pan, and
add enough boiling water to the pan to come 1 inch up the
side of the dish.

Bake the vegetable mixture in a preheated 350degree
oven for 1 hour. Remove the dish from the baking pan and let
cake cool for 30 minutes. Remove the foil and run a knife
around the edge of the cake. Invert the cake onto a serving
plate.

To make the sauce: In a skillet, cook scallions in oil
over moderately low heat, stirring occasionally, for 10
minutes. Add tomatoes, basil, salt and cayenne. Cook the
mixture, stirring, for 3 minutes. Puree the mixture in a
food processor or blender. Add the milk and blend sauce
until smooth. Serve over vegetable cake.

Nutrition information per 1/8 of cake: 129
calories, 19 grams carbohydrate, 3.8 grams fat, 7.3 grams
protein.

Exchanges per serving: 1 starch/bread, 1
vegetable, 1 fat.

Posted to MasterCook Digest V1 #182

Date: Thu, 07 Nov 96 08:12:29 0800

From: PatH phannema@wizard.ucr.edu