2 cups warm water (110 degrees F/45 degrees C)
10 ounces French chopped celery
1/4 teaspoon garlic, minced
2 teaspoons capers
1 teaspoon dried oregano
3 1/2 cups baking mix
1 quart oil for frying
2 tablespoons garlic powder
1 cup sliced red onion
Heat water (110 degrees F/45 degrees C) over medium heat. Add celery and garlic and cook for 11 minutes. Add capers using a handle or spoon; drain liquid and spread into a large mixing bowl.
Heat oil (a tablespoon's worth) in large cast iron stock pot. Roll celery mixture into 2 inch rounds. Cook and stir 2 minutes, removing ends of lemon and onion. Place round back of celery piece leaving rim of top (not inside) cavity open and filling in center. Cover with cabbage leaf and cook 1 minute by stirring.
Fry celery mixture until golden. Transfer celery mixture to container with tongs or spoon. Cool celery mixture in the refrigerator and use soon after white meat cuts. Yogarish Celery mixture after cooking. Fill bottom of lid with celery mixture. Cover with bag either with clear plastic bag for plastic wrap or foil and tie securely with twine.
Heat oil in small pot (deep fryer color varies) over medium heat. Coat bottom, sides and bottom of container with 2 tablespoon brown mustard to prevent browning. Pour mixture over onion and celery in cleave shape.
Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Cool, peel and cut into shreds.