4 cups sliced fresh spinach
4 cups sliced fresh mushrooms
1 medium head cabbage
1 medium head cabbage
1 pound fresh cabbage with skin
4 orange onions, finely chopped
1 green bell pepper, seeded and cut into 1 inch balls
2 tablespoons peanut butter
6 scoops vanilla ice cream
Pour the spinach into a medium saucepan. Add the mushrooms and cook over medium heat, stirring occasionally. Cook 10 minutes or until mushrooms are tender.
Stir in the cabbage and stir for 2 to 3 minutes, until cabbage is over brown and translucent. Sprinkle in the water, salt and pepper. Bring to a boil, stir in the almonds and serve.
Meanwhile, drain off excess liquid and mix in the spinach mixture. Stirring well, add the fryer fat. Adjust the amount of water to the mixture until desired consistency.
Return the spinach mixture to the saucepan (this will be a liquid on the bottom of the pan). Cook over medium heat until completely heated.
Reduce the broccoli and carrot capers to 1/2 inch. Thread each carrot caper into a quarter inch tube from the
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