Recipes – Bonnie Plants Cabbage Program

Ingredients

• 1 (18-ounce) super-moist carrot cake mix
• 2 cups finely grated cabbage
• 3 large eggs, lightly beaten
• 3/4 cup water
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 (3-ounce) packages cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups powdered sugar (about 1/2 of 16-ounce package)
• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 (10-ounce) packages shredded angel hair cabbage
• 1 tablespoon olive oil
• 1 cup freshly grated Parmesan cheese
• 1 pound green cabbage (about 1/2 medium head or portion of larger head of cabbage)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon caraway seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper