2 carrots, peeled, rinsed and chopped
1/2 head cabbage, shredded
1 1/2 pounds potatoes
1/2 teaspoon ground onion
1 clove garlic, chopped
2 fluid ounces all-purpose flour
8 tablespoons olive oil
2 tablespoons chopped freshly ground black pepper
4 teaspoons chili powder
1 (10 ounce) can tomato paste
1 (12 fluid ounce) can tomato juice
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
3 tablespoons dried basil leaves
bay leaves
3 tablespoons dried basil
1 tablespoon dried basil flakes
1 (8 ounce) can diced tomatoes
4 tomatoes
25 vine leaves
1 large red onion, peeled
5 cloves garlic, peeled and minced
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C) and lightly grease a 1 quart baking dish.
In a large bowl, using an electric mixer with paddle attachment, beat together carrots and cabbage. Place potatoes and onions in solution and pour into prepared dish.
In a large bowl, mix flour, olive oil, milk and pepper. Add vegetables mixture and cottage cheese. Stir in tomato juice, tomato paste, tomato juice, tomato juice, basil, parsley, oregano, and basil leaves.
SIZE Cans in bowl. Using slotted spoon, pour soup over soup coated, and toss to coat. Spoon over vegetables mixture. Arrange vegetable greens on serving dish. Top with tomato, red onion, garlic, salt and pepper.