1 cup olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup chopped onion
1 medium head cabbage
1 medium onion, sliced into rounds
1 medium tomato, seeded and chopped
1 medium cucumber, sliced into rounds
1 small sweet potato, peeled and cubed
5 cups milk
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 (4 ounce) cans chopped ham, drained
3 pounds pork sausage, cut into 1 inch pieces
3 pounds vegetable ham, sliced
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 tablespoon milk
In large stockpot, mix olive oil, flour, salt, onion, cabbage, onion, tomato, cucumber, tomatoes, cucumber, tomato, cucumber, tomatoes, and cucumbers.
Place bok choy on bone; light brown in oil. Add 1/2 cup milk; cover, stirring. Bring to a boil. Reduce heat on stove to low. Simmer 7 minutes or until liquid is reduced, stirring occasionally. Heat thawed milk in microwave for 2 minutes, stirring. Remove from heat; stir in lemon juice. Spoon mixture into large stockpot, bringing approximately 1/2 inch to 1/2 inch of hot water to a boil. Remove from heat, and simmer approximately 20 minutes, until sauce has thickened.
Stir ham, sausage, ground beef, vegetable ham and flour into onions and vegetables. Rinse, dry, chop and dine.
Stir the cooked ham, sausage, tomato sauce, lemon juice and salt into the sauce. Starting with about 1/2 inch of meat, gradually stir in the flour. Try to avoid using all of the flour. Transfer mixture into stock pot, and simmer over low heat until thickened.
Stir the milk in until well blended. Add ham, pork sausage, vegetable ham and tomato sauce. Stir gently over low heat until heated through. Serve over kielbasa or spaghetti.