Source: dLife

A cabbage casserole topped with a sweet and spicy sauce.

Servings

1 cooking spray
1 medium head cabbage , thinly sliced
2 tsp paprika
1 tsp sugar
0.75 cup low sodium vegetable broth (or dry white wine)
2 tbsp white wine vinegar
1.5 cup liquid egg substitute
12 floz evaporated skim milk
0.5 cup fat free milk
0.75 tsp black pepper
1 chopped green bell peppers , finely chopped
0.33 cup fresh chopped green onion , with tops
3 medium garlic cloves , minced
14.5 floz canned unsalted diced tomatoes , undrained
1 tsp oregano leaves
0.5 tsp spearmint, dried
1 pinch salt
1 pinch black pepper

1 Preheat oven to 350 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Combine cabbage, paprika, and sugar in pan and cook 4 to 5 minutes. Pour in broth and vinegar and let boil. Lower heat, place lid on pan, and simmer 10 minutes or until cabbage is wilted.
3 Pour cabbage mixture into a cooking spray coated 11 x 17 baking dish. Whisk together egg product, evaporated milk, skim milk, and pepper. Drizzle over cabbage. Bake 20 minutes or until an inserted knife comes out clean.
4 Heat a cooking spray coated frying pan over medium heat. Cook bell pepper, green onions, and garlic 5 minutes. Mix in tomatoes, oregano, and mint and simmer 15 minutes or until it begins to thicken. Sprinkle with salt and pepper.
5 When ready to serve, spoon sauce onto serving plates and top with a piece of the casserole.

Spinach also works great in this casserole.