Mexicali Casserole

Inspired by Living Light. Makes 6 servings

Ingredients:
• ¼ cup sun-dried tomato powder
• 3 cups shredded cabbage (about ½ head cabbage)
• 3 Tbsp olive oil
• 1 clove garlic, crushed
• 2 scallions, thinly sliced
• 2 Roma tomatoes diced
• ½ cup corn
• ¾ tsp sea salt
• ½ tsp chili powder
• ¾ tsp ground cumin

Procedure:
1. Pulse the shredded cabbage and garlic in a food processor until it reaches the consistency of rice. Remove it and put it in a bowl. Do not overprocess.
2. Add the sun-dried tomato powder and all the remaining ingredients to the cabbage and toss gently in the large bowl.
3. Place the cabbage in a pyrex baking dish.
4. Sprinkle sun-dried tomato powder on top
5. Place the seasoned cabbage in a dehydrator set at 105 degrees fir 2-4 hours, or until warm. Serve immediately.

Note: Buy sun-dried tomatoes without oil (Sonoma or Mt. Rose Herb brand). ½ cup sun-dried tomoes makes about ¼ cup sun-dried tomato powder. I use a coffee grinder to make the powder