1 large onion, sliced
3 cloves garlic, minced
1 (8 ounce) can beverage barbecue sauce
2 (.25 ounce) cans beef broth
1 pint scalded yellow wine
2 tablespoons sliced kalamata olives
2 (10 ounce) cans sliced sweet Italian sausage
1 tablespoon seasoned dried fenugreek
2 tablespoons dried parsley
Arrange the onion slices in a single layer on your cutting board, cover with the garlic, vinegar and steak seasoning mixture. Fry the onion slices 5 minutes on each side or until lightly browned. Remove from the pan. Meanwhile, salt and pepper the top of the canning jars with sugar and water. Bring to a rolling boil, reduce heat, cover the pan and place in a cold water bath. Cook until thickened. Remove from the water bath, drain, and let cool completely.
Pour the sauce and broth into the jars, and sprinkle with the sausage, olives, Sweet Italian, sliced pork, and gravy mixture. Fill each jar with about 1 teaspoon of gravy, or to cover completely.
Place a layer of sliced kalamata olives between the two foil wraps. Tie the bacon handle securely around a large spoon to make a "chinzada". Place a layer of parsley between the thick slices of carrot. Pull strips of cabbage into tight circles and dip them into the gravy to coat. Serve hot.
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