2 tablespoons safflower oil
1 cup red cabbage Cucumber, drained and cut into 1 inch pieces
1 tablespoon finely chopped onion
1/2 cup fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon salt
2 cloves garlic, minced
2 tablespoons finely chopped celery
1 tablespoon freshly grated green onions
1 tablespoon minced fresh parsley
2 tablespoons olive oil
7 tablespoons toasted hazelnuts
9 large artichoke hearts, quartered
1 (25 ounce) can sliced mushrooms
1 (24 ounce) can mushrooms with juice, drained
1 (3 ounce) package cola-flavored carbonated beverage
1 tablespoon grated Parmesan cheese
Heat safflower oil in large nonstick skillet over medium heat. Add cabbage and onion and mix together. Cook, stirring frequently, until cabbage is golden brown. Remove from skillet and place in deep microwave-safe bowl.
Stir lemon juice into skillet or pan, scraping up browned bits.
Reduce place temperature of boiling water slightly to keep steam from getting through steaming. Raise heat to medium-low and cook cabbage, carrots and onion about 15 minutes. Reduce heat to medium and cook until tender.
Place celery and yellow corn in large bowl. Mix well. Dissolve mustard in 3/4 cup
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