1 medium head lettuce, washed
1 medium tomato, seeded and chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons finely crushed red pepper flakes
1 tablespoon prepared Dijon mustard
1 teaspoon olive oil
1 small green bell pepper, chopped
1 cup ketchup
2 tablespoons grain alcohol
1 1/2 cups water
1 medium carrot, carrot-shaped
5 'heads cabbage, cut into 2 inch pieces
1 medium onion, cut into 1 inch chunks
2 tablespoons red wine vinegar
In a small bowl, toss together the lettuce, tomato, onion, bell pepper, crushed red pepper flakes, Dijon mustard, olive oil , water, carrot and cabbage. Stuff lettuce leaves with mixture and toss gently with fork. Serve cut side down.
Meanwhile, in a separate small bowl, combine cabbage, onion, green bell pepper, ketchup, vinegar and oil. Mix well.
In a large saucepan, combine the ketchup, vinegar, meat mixture and cooked cabbage with water. Cook over low heat, stirring occasionally, for 30 minutes. Reduce heat to medium-low, and gently heat until it begins to bubble.