| For the Sauce | |
|---|---|
| 1 can (15 oz) crushed tomatoes | |
| ½ cup tomato sauce | |
| ¼ cup chicken or vegetable broth | |
| 1 tbsp Worcestershire sauce | |
| 1 tsp sugar (optional) | Balances acidity |
| ½ tsp garlic powder | |
| Salt & black pepper | To taste |
| For the Vegetable Bed | |
|---|---|
| 2 medium carrots, sliced | |
| 1 medium zucchini, chopped | |
| 1 red bell pepper, sliced | |
| 1 small onion, chopped | |
| 2 tbsp olive oil | |
| Optional: salt, pepper, Italian herbs |
👩🍳 Step-by-Step Instructions
1️⃣ Preheat the Oven
- Set oven to 375°F (190°C).
- Lightly grease a large baking dish or casserole pan.
2️⃣ Soften the Cabbage
- Bring a large pot of water to a boil.
- Submerge the whole cabbage for 5–7 minutes, until outer leaves soften.
- Peel off softened leaves and set aside. Repeat until you have 8–10 leaves.
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