2 tablespoons olive oil
2 small onions, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 large green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3 cloves garlic, minced
1/4 teaspoon salt
1 teaspoon dried oregano
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried basil leaves
1 teaspoon dried oregano
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1 teaspoon dried rosemary
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
2 teaspoons dried sage
fresh rosemary sprigs, to taste
1/4 teaspoon grated fresh ginger
1 teaspoon dried thyme
2 tablespoons olive oil
1/2 medium head cabbage, quartered
2 tablespoons minced clams
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1 (10 ounce) can onion soup
In a large saucepan, heat olive oil over medium heat. Stir in onion, bell pepper, and green bell pepper. Saute over medium heat for 5 minutes. Stirring constantly, cook for 5 more minutes.
Remove from heat. Let cool completely.
In a large skillet over medium heat, heat 1 tablespoon of the olive oil and add onion, bell pepper, and bell pepper. Saute for 1 minute, stirring occasionally. Remove from heat.
Add cabbage and cook for 2 minutes, stirring frequently. Place bell pepper into the cabbage and stir gently with your hands. Pour in soup and stir, stirring vigorously until cabbage is completely coated. Pour into a separate large bowl.
Pour the remaining olive oil over the top of the salad; drizzle with lemon juice. Top with parsley sprigs and herbs.