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1
⁄2 medium (about
3
⁄4 lb.) green cabbage
2 ounces Cheddar
cheese
1 medium onion, cut
in 4 pieces
1
⁄4 cup loosely packed
parsley leaves
1 tablespoon
margarine or butter
1
⁄4 cup water
2 cups cooked noodles
1 can (10
3
⁄4 oz.) low-
sodium cream of
mushroom soup
3
⁄4 cup skim or
low-fat milk
1 jar (2 oz.) diced
pimientos
1
⁄2 teaspoon black
pepper
Spray 8 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Cut to fit feed tube if
necessary. Process to slice. Set aside. Reverse disc.
Add cheese. Process to shred. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion and parsley. Pulse
8 to 10 times, about 1 second each time, until
coarsely chopped.
Melt margarine in large skillet over medium-high
heat. Add onion and parsley. Cook and stir for 3 to
4 minutes, until onion is tender. Add cabbage and
water. Cover. Cook for 5 minutes, until cabbage
is tender.
In large mixing bowl, combine all ingredients,
except cheese. Pour mixture into baking dish.
Sprinkle with cheese. Bake at 350˚F for 25 to
30 minutes, until bubbly around edges.
Yield: 6 servings.
Per serving: About 175 cal, 8 g pro, 26 g car,
6 g fat, 29 mg chol, 282 mg sod.
Cabbage, Onion and Noodle Casserole
4 medium beets,
cooked, peeled
1
⁄3 cup no-fat sour
cream
4 teaspoons prepared
horseradish
1 teaspoon sugar
1 teaspoon vinegar
1
⁄8 teaspoon black
pepper
Position 4 mm shredding disc in work bowl. Add
beets. Cut to fit feed tube if necessary. Process to
shred. Remove to serving bowl.
In small bowl, combine sour cream, horseradish,
sugar, vinegar, and pepper. Pour over beets.
Yield: 4 servings.
Per serving: About 40 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 70 mg sod.
Shredded Beets
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