1 gram flour
1 onion, finely chopped
1 cup baby bell pepper slivered thyme
2 teaspoons olive oil
1 red onion, thinly sliced
3 tomatoes, peeled and quartered
3 cups cabbage, halved
1 cup whole celery, torn into small pieces
1 cup ketchup
2 tablespoons Worcestershire sauce
salt and pepper to taste
Preheat the oven to 325 degrees (165 degrees C). Mix flour, onions, cabbage, bell pepper and thyme and mix together. Place in a large nonstick oil skillet and cook over medium-high heat until cabbage is soft yet crisp. Reduce heat to reduce cooking time.
When coals are hot, mix peanut oil, vinegar, salt, pepper and onion with a fork. Add about 7 tablespoons puree into weed mixture. Bring the mixture to a rolling boil, adding more puree if necessary. Cover heat and simmer for 2 hours.
Stir the brown sugar, pureed vegetables and lemon wedge into top of stew and simmer for 3 hours. Let cool to room temperature. Drain on paper towels and chill. Serve well chilled, or wrap in aluminum foil.