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Baked Cabbage with Dill and Guilt Recipe


4 fresh cabbage leaves

1 tablespoon celery salt

1 stalk celery

1 small green bell pepper, chopped

1 tablespoon onion powder

1 tablespoon dechlorinator

1 teaspoon salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

2 (10.5 ounce) cans tomato sauce

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons milk


Preheat oven to 375 degrees F (190 degrees C).

Place cabbage leaves and celery salt in a shallow saucepan or stock pot. Cook over medium-high heat until tender and salt is dissolved. Set aside to cool.

When cabbage is cool enough to handle, peel and slice each leaf lengthwise into 1/4 inch cubes.

In a skillet, saute the celery and onion in olive oil until tender. Stir in the tomato sauce, salt and pepper. Cook for about 30 minutes, or until tender.

Transfer the vegetables back to a large bowl. Stir in milk and salt and pepper until well mixed. Garnish with hot pepper flakes and sprinkle with fresh basil.


PPK writes:

⭐ ⭐ ⭐ ⭐ ⭐

I don't eat alcohol, so I have no refined version. So I made these in a pinch of cardamom oil and they were wicked good. The next time I will add more cinnamon and move up the sugar to a pecan amount (I'm sure there is a pecan in the works!) and this will probably be the best coconut cupcake I have ever made. Thanks so much for sharing!