1 small carrot, peeled, grated, and 1 cup white wine
1 small sweet onion, peeled, and grated
15 large baby carrots, broken into pieces
2 red bell peppers, minced
5 tablespoons butter
6 tablespoons evaporated milk
1 1/2 teaspoons lemon juice
1 cup water
Preheat oven to 375 degrees F (190 degrees C).
Generously butter cabbage leaves.
Tlate sandwich with onion, celery and hot peppers, and alternately layer 1 cup carrot mixture and 2 ounces wine. Spread evenly on the 4 8-inch leaf pans.
Bake 10 minutes. Let cool for 2 minutes. Serve warm.
Really great sauce!! I used my food processor to chop veggies and it chopped perfectly in the bowl. I also used my food processor to chop the veggies in the same manner. The veggies add such a delicious touch to the dish. My boyfriend loved it! I didn't have any chicken so I used a roasted chicken leg to add more flavor.
I prefer a creamier sauce - usually cream of mushroom or cream of chicken with vegetables. I keep the total amount of ingredients (except tomatoes) at least equal to the recipe. I also leave my own seasoning (I'm not a fan of greek and Italian seasoning) so the next time I make the recipe, I'll leave out either Italian or Greek seasoning. Anyway, this was a very good sauce! A real "go to" for sure!
I have made this several times and I love it! I usually use mushrooms, and combine the garlic, onion and spinach with the ranch. I also add some red pepper flakes and fresh herbs. I mix up my ingredients in a food processor. The processor doesn't add the salt, but it does remove the grated cheese, and I sometimes add some balsamic vinegar to it. I process it in a little bowl, shake it into a paste and put it in my food processor. It turns out buttery and delicious. I don't remove the egg whites, just put them in the fridge. Cut into 2"x4" pieces and put that in the freezer as well. Cut into 2"x4" pieces and put that in the freezer as well. No need to thicken!
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