Crinkled Cabbage Casserole (first test,
save juice from canned corn for later step)
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Ingredients:
med. head Savoy cabbage, chopped
1 1/2 cups quinoa flakes
2 tbsp dried parsley
3 tbsp dried chives
1 tsp garlic granules
1 tsp sea salt
1/2 tsp coarse black pepper
2 lg sweet onions, chopped
15oz can non-GMO corn, drained
2 cups sliced Portobello mushrooms
corn juice + 1/2 cup water
1/4 cup virgin olive oil
32oz container Portobello Mushroom Soup
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Directions:
Lightly oil 9" x 12" baking dish;
pre-heat oven to 375F degrees.
In very large mixing bowl, toss chopped cabbage,
with quinoa flakes, herbs, spices, then fold in
onions, corn, and mushrooms.
Spoon mixture into baking dish, press down lightly,
then drizzle on corn juice, water, and olive oil.
Cover dish with foil, bake one hour. Remove foil,
pour on mushroom soup and bake 25 min.
Rod
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