Mock Spaghetti: Cabbage with Roasted Red Pepper (Nomato) Meat Sauce

Hi Friends,

Today I'm sharing my recipe for whole food Mock Spaghetti with Roasted Red Pepper Meat Sauce.  It is low in histamine, low chemical, low sodium, gluten and dairy free.  It is a healthier whole food version than traditional spaghetti.  While I am the only one in my family eating just whole foods for healing, I think they would LOVE this recipe!  There is a good bit of work to preparing the sauce, but it is OHHH SO worth it as I can't have tomatoes and this tastes so much like tomato sauce to me!!!  I also cook it in batches and freeze individual portions which makes it worthwhile.

Roasted Red Pepper Sauce (Nomato Sauce)


4 Red Bell Peppers, washed, cut in half, deseeded
1 Small shallot, peeled, cored and cut in thirds
1 Large Orange Sweet Potato, wrapped in baking parchment then foil, bake until tender
2 -Half cup servings Organic Peaches in organic pear juice (I use Giant brand) or 1 peach fresh in season
1/2 Cup frozen cranberries, washed (don't skip this key ingredient--it gives the sauce it's tangy spaghetti sauce-like flavor)


1) Roast prepared red bell peppers and shallot on a sheet pan covered with parchment in a preheated 400 degree oven for 40 mins.  After roasted, place in a large glass bowl and cover with a plate and allow to steam for 10 minutes.  This makes it easier to remove the skins.

2) Wash and mince frozen cranberries in small food processor and place in a medium-sized glass bowl.

3)  Process the 2 half cup servings of organic peaches and its juice until it turns to a smooth liquid.  Add to cranberries.

4)  Process the large baked orange sweet potato until smooth and add to the mixture.

5)  After peeling the red bell peppers, process them and the shallot until smooth and add to the mixture.  Stir until combined. (You may add your favorite organic herbs and spices, but I like to add the herbs when Im cooking my mock spaghetti to bring out their flavors.  Makes about 7 individual servings (one soup ladle per serving).  I freeze unused portions.

Mock Spaghetti with Meat


1/4 lb. Ground grass-fed Meat of your choice (lamb, hamburger, buffalo, etc.) (I cook using smaller portions of meat but cook the desired portion of your liking.)  Cook, drain and set aside.
1/2 small head cabbage, cored and sliced thin.
1/2 box frozen artichokes
1 small sweet potato, cut in chunks (optional)
1 grated carrot
Dash of each Organic Herbs (I use basil, black pepper, turmeric, cumin, oregano, ginger and *ground mustard powder) but use your favorites that you love.

*TIP:   I add ground mustard powder right before serving.  This herb helps restore the sulforaphane (a powerful NRF2 activator) to the cabbage that cooking takes out.  I also add it to other greens like kale and broccoli after I steam them.


1)  Use a medium to large stainless steel frying pan and add a cup or two of water.  Bring to a boil and reduce heat to medium.  Add frozen artichokes and small cut sweet potato.  Add sliced cabbage and cook on medium for 15 minutes. Add grated carrot midway through cooking and your favorite organic herbs and spices. Cook until tender, drain any remaining liquid.  Portion out onto 2 serving plates.  Sprinkle with organic ground mustard powder.

2)  Add cooked ground meat back to the pan and add 2 individual servings of roasted red pepper sauce.  Heat until warm.  Add meat sauce on top of cooked mock spaghetti.  Sprinkle with basil. Enjoy!

Source : starlitestudios[dot]blogspot[dot]com