1 medium head cabbage
1 medium head vegetable
1 cup tomato juice
1 medium tomato, diced
1 medium onion, diced
1 bunch green onions, diced
1 (10 inch) flour tortilla
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons butter
salt and pepper to taste
Cut the head of cabbage in half. Place the head in large bowl. Season bottom half of cabbage with garlic powder. Sprinkle with paprika, salt and pepper.
Arrange the plants in a large baking dish and cover with sheet of aluminum foil. Mire the tops of the plants with remaining garlic powder and peas, cut side down. Spread cornflakes all over the top of the foil. Place cooked head of cabbage on the foil. Cover and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees