2 tablespoons vegetable oil
1 onion, quartered
1 medium head cabbage
8 carrots, quartered
7 celery leaves, quartered
1/2 teaspoon salt
paprika
1 cup vinegar
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
Heat the olive oil in a large skillet over medium-high heat. Place the onion and cabbage according to package directions. Sprinkle with salt, pepper and paprika; cook on medium heat for 10 minutes, stirring constantly. Pour in the vinegar and blend well.
Stir in the flour and try to blend into the mixture. Gradually stir in the oil.
Cover the vegetables and add more oil during the last minute of cooking. Transfer the vegetables to a small dish. Cover with the remaining dark brown parts of cabbage.
Add the wine, oil and vinegar to the skillet and heat through. Transfer the vegetables to a large bowl and stir with a fork.
I made this for my family and they loved it. Within minutes of making it, the dough found its way into a warm, wet work surface and was good for 8 hours or overnight. It was very sticky, so perhaps next time I will add extra flour.
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