1 tablespoon olive oil
1 pinch dried red pepper flakes
2 onions, sauteed and chopped
2 (2 pound) cans black beans
1 (4.5 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 cup low-fat cottage cheese
1/3 cup toasted pine nuts
salt and pepper to taste
4 pounds celery
2 tomatoes
1 teaspoon dried basil
4 tablespoons curry powder
2 teaspoons curry powder
1/2 teaspoon crushed red pepper flakes
salt to taste
Heat oil in a large, nonporous skillet over medium heat. Saute onions and tomatoes until tender. Stir in cottage cheese, red pepper flakes, salt and pepper. Reduce heat to low and simmer 2 hours, or until cabbage is tender.
Meanwhile, in a large bowl over medium-low heat, whisk together cottage cheese, basil, curry powder and salt and pepper. Stir in dried tomatoes and basil.
Let water run out until thick enough to allow large cabbage to set.
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