1 tablespoon olive oil
1 onion, grated
1 medium head cabbage
2 medium carrots, sliced
1 1/2 cups fresh broccoli, quartered
1/2 cup cooked bacon
1/2 cup chicken broth
1 (10 ounce) can mushrooms, drained
1 (12 fluid ounce) can or bottle beer
1 (12 fluid ounce) can Italian-style diced tomatoes
1 (3.5 ounce) can frozen lemonade concentrate
1 teaspoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cups red wine
1 cup milk
In a large resealable plastic bag, mix together olive oil, onion, cabbage, carrots, broccoli and bacon. Seal bag and shake to coat. Place on ice. Refrigerate 6 hours or overnight.
Remove cabbage from pan water to flute with a vegetable peeler. Remove leaves and discard. Cut through cores and remove ribbons. Set aside.
Bring a large pot of water to a boil. Add pasta and onions, and cook 6 minutes or until tender. Drain and stir in carrots, chicken broth, mushrooms, beer, tomatoes, lemonade concentrate, ketchup, Worcestershire sauce, garlic powder, salt, oregano, rosemary, wine and milk. Reduce heat to medium and simmer 30 minutes to 1 hour, until a small amount of liquid remains in the pan. Serve over pasta and mushroom salad with wine.