Ingredients (use vegan versions):
- 2 Cups Water
- 1 Head Cabbage
- 4 Sm-Med. Italian Zucchini
- 4 Med. Vine Ripe Tomatoes
- 8 Large Garlic Cloves
- 1 Head Endive
- 1/2 Cup Olive Oil
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- 1/4 Cup Vegan Grated Soy Cheese (optional)
- 1 tablespoon Sea Salt
- 1 Pound Pasta (optional)
Directions:
Wash all Veggies ahead of time for time factor.
Use a big pot add water. Slice the Cabbage - making big
chunky strips (stop when you get close to core).
Cut Zucchini lengthwise then diagonal (thick-nickel size).
Core the Tomatoes and place 2 whole peeled garlic cloves
per each tomato inside. Cut Endive into small pieces.
Add veggies in this order: Cabbage, Zucchini, Tomatoes
w/garlic, Endive, Olive Oil then Dried Herbs. Cover on
Medium-High Flame for 15 Minutes (depending on how tender
you like).
Serve by itself or over Spaghetti. Sprinkle with Soy
Cheese if you’d like.
Enjoy!!
Serves: 4-6 Folks
Del ‘n’ Coluch © 2001
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