Cabbage Casserole

Ingredients

1 head cabbage
2 tvp
425 ml boiling water
3 gr garlic powder
1 gr black pepper
1 gr marjoram
60 gr onion
2 egg whites
1 package tomato soup
475 ml tomato juice
1 package water

Instructions

Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread half the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 180ºC or 1.5 hours.