Source: dLife

A cabbage casserole topped with a sweet and spicy sauce.

Servings

1.0
1 each  cooking spray 1.0
1 each  medium head cabbage 2.0
2 tsp  paprika 1.0
1 tsp  sugar 0.75
0 3/4 cup  low sodium vegetable broth 2.0
2 tbsp  white wine vinegar 1.5
1 1/2 cup  liquid egg substitute 12.0
12 floz  evaporated skim milk 0.5
0 1/2 cup  fat free milk 0.75
0 3/4 tsp  black pepper 1.0
1 each  chopped green bell peppers 0.3333
0.3333 cup  fresh chopped green onion 3.0
3 each  medium garlic cloves 14.5
14 1/2 floz  canned unsalted diced tomatoes 1.0
1 tsp  oregano leaves 0.5
0 1/2 tsp  spearmint, dried 1.0
1 pinch  salt 1.0
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.