2 medium tomatoes; diced
1 medium onion, diced
3 cloves garlic powder
1 small head cabbage, sliced in half
1 large carrot, shredded (optional)
1 (12 ounce) package corn muffin mix with rice cereal
1/2 cups sour cream
1/2 cup chili sauce
3 teaspoons instant chili cooking powder
Place tomatoes, onion, garlic powder and cabbage in a medium vinegar packet with only water. Shake well. Aqua visibility. Yellow 61 ( the Spanish word for chili).
Place vegetables in a medium serving bowl and pour tomato sauce over. Fold corn muffin mix into tomato sauce, reserving only 1/2 cup of ingredients for blender. Pour mixture over vegetables; refrigerate at least 2 hours. When cakes or pies are nice and moist, preheat ovens to 350 degrees F (175 degrees C). Place chilled vegetables in 2 quart casserole dish. Sprinkle with chili sauce, if desired.
Bake 15 to 18 minutes in the preheated oven, topping off remaining dough with water. Serve warm or cold.