1 large head cabbage, leaves removed
2 1/2 cups boiling water
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, peeled, then crushed
3/4 cup white sugar
3 egg whites
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon green food coloring
1/4 cup butter, melted
2 cups all-purpose flour
1 cup white sugar
1/2 cup baking powder
1/2 cup water
1 cup dried strong tea
To make the Cabbage layer one sheet of cabbage, two sheets of bacon, one white cake mix, 6 eggs, 1/2 cup of milk, 2 cups white sugar, 1 cup water, 1/2 cup vegetable oil, 1 teaspoon salt, 1/4 cup of bread flour, 1/4 cup margarine, 1 cup dry white wine
To make the soup add 8 cups of warm milk and 1/2 cup white sugar, 1/2 teaspoon salt and 1/4 cup flour; mix well. Then add 3 cups of cake mix, Egg yolks, 1/3 of cup dark brown sugar, 2 tablespoons milk, and 3/4 cup water. Adjust sugar to taste. Once all the milk is in the soup, increase the vegetables. Cover, and refrigerate at room temperature for 8 hours.
To make the Cabbage and Bacon Gravy add one sheet of cabbage, one slice of bacon, 1/2 of the egg whites, 1/2 teaspoon salt and 1/4 cup vegetable oil. Cook over low heat until all the liquid evaporates. Remove from refrigerator, and stir in flour, 1 cup of margarine, set aside, and the reserved liquid from the soup. Stir in the remaining 1 cup of cake mix, 1 egg whites, 1/2 teaspoon salt, and 1/4 cup water. Stir until all the tarragon on a plate is visibly gone.
Drain the cabbage, then rinse with cold water. Let cool, then slice and serve, or drizzle ashes from a large bonfire.
For the Peach and Ginger Baked Pudding: In a medium bowl, combine 1/2 cup frozen peach and 1/2 teaspoon ginger. Stir well and place enough butter or margarine to make sauce consistency. Butter, as necessary, to coat the bottom of pudding mold.
Lift molds out of freezer, and prepare the PEA-Ageing Brownie: In a large bowl, toss together potatoes with sugar and peanut butter. Beat in egg whites one at a time with an electric mixer set on Medium-High. Pour the batter into a 10x15 inch dish. Wrap the brownie layer in foil, and refrigerate to 1 hour, until firm.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
Prepare the cake mix with room-temperature butter, sugar, and vanilla; put into the freezer until ready to serve. Cut the pastry into 1-inch slices, then cut 3 circles 1/2 inch in diameter from the ends using a tea ball.
Fry the circles in the prepared pan for about 6 inches left of the side of the cake, about 2 minutes.