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Ready In1 h 40 m
KRAFT Shredded Cheese
Original recipe yields 8 servings
4 stars. easier than making the rolls. tell the family it's cabbage lasagne.
I made this vegan by using TVP reconstituted in tomato bouillon. Didn't have a parsnip so added chopped sweet red pepper and some minced garlic. Instead of the paste, sauce and dressing, I used an organic spaghetti sauce. Everyone enjoyed this. Sadly, no leftovers.
This is wonderful, and is a very versatile recipe. I was looking for something I could make from ingredients on hand, used regular cabbage instead of savoy, no parsnip - so I shredded up some of the cabbage, no Italian dressing - I used italian spices instead. I went light on the cheese, to keep calories down. This dish had a real comfort food feel, like lasagne, but with more veggies. My husband loved it.