1. Cook the cabbage leaves in salted water until limp (approx 5-10 minutes) 2. Cook the green beans, cauliflower or broccolli,carrots, until just crisp tender 3. Cook the spinach until thawed and heated thru. Set half of the spinach aside for the sauce. 4. Preheat the oven to 350 degrees. Drain all of the vegetables extremely well. 5. Saute the mushrooms in the olive oil until they start to sweat then add the shrimp and continue cooking until shrimp are done ( pink ). 6. Oil a deep oven proof dish or spray with Pam. Line dish with the cabbage leaves. Ensure the bottom and sides of the dish are covered. 7. Layer the vegetables in the dish as follows. A thin layer of spinach, the carrots cut into thin strips, the green beans, the shrimp and mushroom mixture, and finally the cauliflower or broccoli. 9. Add one bottle of the nata La Lechera to the eggs and mix well. Salt and pepper to taste. Pour this mixture over the vegetables. Top with another layer of spinach. Fold over any of the cabbage leaves that extend above the top of the vegetables and press down on the top to pack the vegetables together. 10. Place in the oven and bake until set thru (approximately 1 hour). 11. When the flan is done remove from the oven and allow to sit for 10 minutes. 12. Meanwhile combine the second bottle of nata and the reserved spinach (chopped fine) in a saucepan. Mix well and heat thru. Salt and pepper to taste. 13. Unmold the flan onto a serving platter. Serve with spinach cream sauce. Notes: Nata La Lechera can be found in spanish supermarkets with the baking goods. It is not stored refrigerated and resembles condensed milk without the sugar. If unavaliable heavy cream could be substituted or for those worried about calories or fat use regular or 2 percent milk. This dish is pretty wholesome even with the cream. Egg substitute can be used for the eggs to reduce cholesterol. Also the original recipe called for cauliflower we used broccoli because it is what we had in the house. We also added a layer of zucchini to the dish so use the vegetable combination that sounds best to you. Posted to MC-Recipe Digest V1 #865 by "Charles A. Weddle"
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|Serving Size: 1 Serving (3067g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1239 (50%)|
|Amt Per Serving||% DV|
|Total Fat 137.7g||184 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 51g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 5804.3mg||1786 %|
|Sodium 2857.6mg||99 %|
|Potassium 5520.1mg||145 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 25.9g||104 %|
|Sugars, other 35g|
|Protein 257.6g||368 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2463
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