1 brown onion, thinly sliced
2 tablespoons butter
1 medium onion, thinly sliced
1 medium green bell pepper, cut into 1/2 inch slices
1 medium head cabbage, shredded
1 medium red bell pepper, cut into 1/2 inch slices
1 medium cucumber, peeled and sliced
6 medium mushrooms, sliced
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 (10 ounce) can green beans with liquid
1/2 cup uncooked instant rice
1 cup water
2 cups shredded Swiss cheese
Place onion and celery slices in a large bowl to coat. Heat butter and olive oil in large skillet over medium heat. Saute onion, bell pepper and cabbage in butter until tender and nearly translucent. Stir in sausage, cabbage mixture and mushrooms. Pour in Worcestershire sauce, tomato paste and green beans. Bring to a boil over high heat. Stirred. Reduce heat, cover and simmer 15 minutes, stirring often. Remove from heat and stir in rice and green beans.
Stir in soy sauce, taco sauce, brown sugar, taco seasoning and green beans. Stirring constantly, cook 10 minutes. Stir in Swiss cheese. Serve topped with additional green liquid.