3T of cooking oil (reserve 1-2t for the peppers)
1/2t of coarse sea salt (divided in equal parts)
2 large tomatoes (about 1/4 to 1/2 pound)
1 large red pepper
2 scallions, minced
1T of garlic
1T of fresh dill, minced
2 cups of cabbage, shredded (I use coleslaw mix)
2T of nutritional yeast
Sea salt and black pepper to taste
Preheat the oven to 450F.
Lightly oil the peppers and then oven grill until lightly charred (or use the traditional stove top method if you have a gas stove).
Let stand to cool about 15 minutes, peel, cored, seed, and chop.
Core and seed the tomatoes.
Puree the tomatoes with the red pepper with 1/4t of the sea salt in a high speed blender until smooth.
Bring the oil and remaining sea salt to heat on medium high.
Add the scallions and saute for 2-3 minutes.
Add the garlic and the dill, and saute for another 2-3 minutes.
Add the cabbage and saute for another 10-12 minutes or until the cabbage has wilted lightly and pan starts to brown.
Add the pureed tomatoes and red pepper to deglaze.
Reduce heat to medium low and simmer until the sauce is somewhat thick (about 10-15 minutes).
Remove from heat and add the nutritional yeast, stirring to combine.
Let stand to cool 10 minutes, season to taste and serve.