Vegetable Cake (chitwood)

SPECIAL TOMATO SAUCE
5 Scallions; chopped
1 tb Olive oil
2 lb Tomatoes; peel seed and chop
1/4 ts Dried basil; crumbled
1/4 ts Salt
1/8 ts Cayenne pepper
1/3 c Skim milk

LEEK DETAIL: Cut to retain white part of each leek. Halve leeks
lengthwise; wash well. Chop and cook in boiling water until tender.

CABBAGE: Remove and discard any coarse outer leaves of the cabbage without
tearing the next layer. In a large pot of boiling salted water, cook
cabbage for 2 minutes. Peel off two outer leaves carefully and repeat the
process until six large outer leaves in all are removed. Reserve the
remaining cabbage for another use.

Cut the ribs from the six softened cabbage leaves.

Line a buttered 1-quart round baking dish with the cabbage leaves, leaving
some overhang to cover the filling. Layer the green beans, peas, carrots,
leeks and spinach over the cabbage leaves.

In a small bowl, whisk together the eggs, milk, salt and pepper to taste.
Pour mixture over the vegetables and fold the overhanging cabbage over the
filling. Cover the dish with foil.

Put dish in a baking pan, and add enough boiling water to the pan to come 1
inch up the side of the dish.

Bake the vegetable mixture in a preheated 350F oven for 1 hour. Remove the
dish from the baking pan and let cake cool for 30 minutes. Remove the foil
and run a knife around the edge of the cake. Invert the cake onto a serving
plate.

To make the SAUCE: In a skillet, cook scallions in oil over moderately low
heat, stirring occasionally, for 10 minutes. Add tomatoes, basil, salt and
cayenne. Cook the mixture, stirring, for 3 minutes. Puree the mixture in a
food processor or blender. Add the milk and blend sauce until smooth. Serve
over vegetable cake.

Nutrition information per 1/8 of cake: 129 calories, 19 grams carbohydrate,
3.8 grams fat, 7.3 grams protein. Exchanges per serving: 1 starch/bread, 1
vegetable, 1 fat.