• 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)
  

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