3 pounds shredded cabbage
6 cloves garlic, minced
1 green bell pepper, diced
1/2 medium onion, diced
1/2 medium white onion, diced
1 medium zucchini, diced
4 slices white bread
2 quarts corned beef brisket - cut into 1 inch balls, trimmed
1 pound fresh mushrooms, sliced
1 tablespoon white sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 teaspoons dried rosemary
2 pounds cavatappi (foscata) pasta - baked
Dredge the cabbage in a colander. Crush leaves with a fork. Chop, and arrange in a medium large pot. Bring to a boil, then reduce heat to medium. Cover, and simmer 15 minutes. Stir.
Top with the garlic and bell pepper, onion, white onion, zucchini, corned beef and mushrooms. Place salad in bottom of pot; cover, and simmer 5 minutes. Remove from heat. Stir in sugar, salt and flour, and adjust ratio as needed. Pour over pasta salads. Cover, and simmer 10 minutes, stirring often.