2 tablespoons vegetable oil
1 medium onion, chopped
1 medium head cabbage, chopped
1 medium head cauliflower, chopped
1 medium zucchini, chopped
1 medium carrot, chopped
1 pint heavy cream
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 cups all-purpose flour
1/2 cup water
1/2 cup milk
1 tablespoon dried sage
1 1/2 tablespoons dried basil
1/2 teaspoon dried marjoram, or to taste
3 tablespoons chopped fresh parsley
1 teaspoon brown sugar
1/2 teaspoon dried basil
1 tablespoon dried oregano
Heat oil in large skillet over medium heat. Saute onions and celery until light brown on both sides. Stir in cabbage, cauliflower, zucchini, carrot, cream, tomatoes and green chile peppers.
Lower heat, reduce heat to medium heat, and simmer for 20 minutes. Pour in flour and water; stir. Bring to a boil. Add milk, garlic powder, basil, marjoram, parsley, brown sugar and sage. Continue stirring for 5 minutes, or until mixture is almost thickened.
Stir in flour mixture and cream. Mix well. Gradually stir in flour mixture until all ingredients are thoroughly combined.
Heat skillet over medium heat, add tomato mixture and cook for 1 to 2 minutes, stirring repeatedly until tomato mixture is completely cooked. Stir in basil, marjoram, parsley, brown sugar and sage. Slowly bring mixture to a boil over medium heat. Boil, stirring constantly, for 1 full minute. Stir in syrup and brown sugar until well blended. Remove from heat; pour over pasta sauce and toss.
Return pasta sauce to skillet with brown sugar and basil. Cook over medium heat for about 10 minutes or until sauce begins to thicken. Cut into 1 1 inch cubes.
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