1/2 medium head cabbage, thinly sliced
1 tablespoon mayonnaise
1 1/2 cups water
1/4 cup frozen blueberries, thawed and drained
2 egg white, beaten
1/3 cup blond raspberries - halved
1/4 cup candied citron-juice concentrate (optional)
salt to taste
1 tablespoon progams.
Preheat oven to 425 degrees F (220 degrees C).
╔Filled with: 1/2 head cabbage, mayonnaise, 2 1/2 cups cold water, fresh blueberries, eggs, white, and red raspberries.
╞Rounded out with: 1/4 cup sugar and 3/4 teaspoon cream of tartar. Spray a baking sheet with non-stick cooking spray, and line baking sheets with foil.
Line baking sheets or tray with aluminum foil.
In bowl, combine cabbage, sugar, milk, baking bacon, 1/3 cup raspberries, and citron-juice shavings. In a large saucepan, boil cabbage juice with vinegar until soft. Saute egg whites until foamy; measure 1 pinch onto prepared baking sheets, and spoon mixture on prepared baking sheets.
Bake 10 minutes, or until lightly browned. Cool 5 minutes before removing from baking sheets. Slice, serve, and refrigerate or freeze.