1 medium head cabbage, cored and shredded
1 medium head garlic, minced
1 medium head sliced celery
1 medium head celery, chopped
3 large carrots, cut into 1/2 inch slices
2 1/2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon crushed salt
1 (8 ounce) can tomato paste
1 (10 ounce) can crushed pineapple, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon dried sage
Place the cabbage, garlic, and celery in a large bowl, and toss to coat. Coat well with water and olive oil.
Mix in rosemary, salt, tomato paste, crushed pineapple, parsley, thyme, basil, oregano, sage, orange zest, lemon, orange zest, lemon zest, lemon zest, orange zest, lemon zest, lemon zest, lemon zest, tomato paste, crushed pineapple, parsley, thyme, basil, oregano, sage, orange peel, lemon peel, orange peel, orange peel, lemon peel, lemon peel, pineapple, tomato paste crushed pineapple, parsley, thyme, basil, oregano, sage, orange peel, lemon peel, pineapple, tomato paste crushed pineapple, parsley, thyme, basil, oregano, sage, orange peel, lemon peel, pineapple, tomato paste crushed pineapple, parsley, thyme, basil, oregano, sage, orange peel, pepper, onion powder
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