1/2 cup olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head spaghetti squash, sliced
1 medium head broccoli, sliced
3 medium carrots, sliced
4 medium potatoes, peeled and sliced
1 cup sliced mushrooms
1 (8 ounce) can diced tomatoes
Heat olive oil in a large frying pan over medium high heat. Saute onion, bell pepper, cabbage and squash for 10 minutes in oil, stirring occasionally, until tender.
Place carrots and potatoes in oil, and fry for 10 minutes, turning once. Season with bread crumbs, salt, and pepper and cook 5 minutes longer.
Stir in tomatoes and stir; cook for 1 minute, stirring occasionally. Season with bread crumbs, salt, and pepper. Reduce heat to medium low.
Add the egg and milk and stir occasionally until the mixture is thick. Add flour, stir the egg mixture into the cabbage soup, and simmer for 10 minutes.
Return the vegetable mixture to the pan and add water. Bring to a slow boil, stirring occasionally. Remove from heat, spoon in the fruit and juice mixture, and stir well.
Return the vegetables mixture to the heat and continue to cook for 5 minutes, stirring occasionally.
Add the sausage and bread crumbs and heat through. Remove from heat and stir in brown sugar, lemon juice and olive oil. Simmer for 5 minutes.