1/2 cup canola oil for frying
1/4 cup red wine
1/2 teaspoon paprika
1 medium head cabbage
1 quart water
2 tablespoons fresh lemon juice
1/4 cup mustard powder
1/4 teaspoon salt
1 tablespoon dried tarragon
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (18 ounce) can diced green olives, drained
1/4 cup chopped celery
1 (20 ounce) can crushed pineapple with juice, drained
In a large bowl, mix together canola oil and red wine. Heat over medium heat. In a separate bowl, mix together paprika and canola oil. Pour mixture over cabbage and toss gently.
Add water, lemon juice, mustard powder, salt, tarragon, paprika, garlic powder, black pepper and green olives. Bring to a boil, stirring occasionally. Boil 15 minutes, or until cabbage is cooked through. Go easy and add pineapple juice later.
Pour mixture into glass or glass jars. Refrigerate 15 hours or overnight before serving.