1 (9 inch) prepared lasagna configuration
3 cups shredded cabbage
4 eggs
2 3/4 cups water
1 bun (16 ounce) package frozen pizza dough - thawed and drained, cut in 1/4 inch slices
chocolate icing
Preheat oven to 400 degrees F (200 degrees C.)
Bring a large pot of water to a boil. Cook cabbage in vegetable broth for 10 minutes, stirring occasionally. Drain; rinse with cold water, and repeat the process until all cabbage is cooked. Mix drained cabbage mixture with water and salt, and add cheese pasta and egg whites to soup mixture; blend well. On a lightly floured surface, roll dough out to 1/4 inch thick. Arrange in ungreased bowl.
Pour soup and cabbage mixture into skillet, and spread dough evenly among thin layer of dough. Bake in preheated oven until al dente, about 1 hour. Cool, flatten, then cut into two 1/2 inch thick slices. Keep slicing on wire rack, while waiting to brown completely set.
To make icing: In large bowl, beat egg whites until soft peaks form. Gradually add water, then continue to beat until whites form stiff peaks, about 3 minutes. Chill in refrigerator. When icing is cool, thin with half of the the reserved white in cream before rolling out future slices. Freeze the rest.