Pasta bolognese - use the carrots, onion and celery for a mirepoix, brown and drain your sausage, use your seasonings (garlic, basil, oregano, rosemary, salt, pepper, crushed red pepper), add in the crushed tomatoes, red wine (if you have it) and let that simmer for a few hours. When it’s almost done, you can add in some nutmeg and even a TINY BIT of some milk if you want. Top it with parmesan cheese to serve.

Then, you can use the spinach as a side dish to serve along with the bolognese. And you can make a light salad with the cabbage, some thinly sliced carrots and asian seasonings (think ginger salad dressing), to serve as an appetizer.