1 medium head cabbage
1 medium head cabbage
1 medium head cabbage
1 medium head onion
1/2 medium head cabbage
1 (10 ounce) can whole peeled tomatoes with juice
1 small onion, sliced
salt and pepper to taste
1/2 pound carrots, sliced
1 carrot, diced
1 (14.5 ounce) can tomato paste
1/3 cup chopped fresh parsley
1 teaspoon dried basil
In a large bowl, mix cabbage, head, onion, and cabbage with juice. Toss to coat. Stir vegetables with tomato paste and salt and pepper. Drop in chopped carrots and red bell pepper, and toss to coat. Cover, and refrigerate for at least one hour.
Preheat oven to 425 degrees F (220 degrees C).
In a large saucepan, heat water to boiling. Add ricotta cheese, and stir until heated through. Remove from heat. Place sliced carrots in bowls, and mix with onion and cabbage mixture. Serve hot or microwave.
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