4 fresh cabbage leaves
1 tablespoon celery salt
1 stalk celery
1 small green bell pepper, chopped
1 tablespoon onion powder
1 tablespoon dechlorinator
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
2 (10.5 ounce) cans tomato sauce
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C).
Place cabbage leaves and celery salt in a shallow saucepan or stock pot. Cook over medium-high heat until tender and salt is dissolved. Set aside to cool.
When cabbage is cool enough to handle, peel and slice each leaf lengthwise into 1/4 inch cubes.
In a skillet, saute the celery and onion in olive oil until tender. Stir in the tomato sauce, salt and pepper. Cook for about 30 minutes, or until tender.
Transfer the vegetables back to a large bowl. Stir in milk and salt and pepper until well mixed. Garnish with hot pepper flakes and sprinkle with fresh basil.
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