1 (14.5 ounce) can frozen mixed vegetables, thawed
1 (15 ounce) can whole kernel corn, undrained
1/2 cup water
1 1/2 cups vegetable oil for frying
3 tablespoons baking powder
15 large, halved carrots
1 clove garlic, peeled and minced
In a medium saucepan, bring mixed vegetables to a boil. Sprinkle corn on top of the vegetables and stir to coat. Boil 10 minutes, stirring once. Pour over vegetables. Heat oil in a large, heavy skillet over medium heat. Brown carrots in oil and turn them over in oil to brown just before putting them in the skillet. Arrange carrot halves over the pan and brown in oil. Fry carrots, turning once, until brown on one side.
Place shredded cabbage and chopped onion in the skillet with all the vegetables, followed by carrots, garlic and celery. Fry until vegetables are tender and caramelized on both sides, about 5 minutes. Add water to skillet, reduce heat, and simmer until cold, about 5 minutes. Remove foil. Melt 1 tablespoon of the caramel sauce over the vegetables, stirring often. Pour over the vegetables and carrot mixture.