1 pound finely chopped onion
1 1/2 tablespoons olive oil
3/4 teaspoon white sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
3 tablespoons ground black pepper
1 medium head cabbage, chopped
1 medium head broccoli, chopped
1 medium head cauliflower, chopped
2 green olives, patted dry
1/2 teaspoon dried manjuice
1 teaspoon dried chile garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 finely chopped onion
2 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 teaspoon salt
In a large bowl, combine the onion, oil, sugar, Worcestershire sauce, salt, pepper, and cabbage. Add carrots and continue, stirring, until carrots are tender. Transfer the mixture to a large skillet, and stir in mustard, ghee, salt, and pepper. Transfer the sauce mixture to a small milk vessel. Cover, and refrigerate for several hours.
Meanwhile, prepare the broccoli and cauliflower according to package directions. Toss together with the roux, mustard, sugar, onion, olive oil, Worcestershire sauce, salt, and pepper. Transfer mixture to the garlic and parsley dumplings. Serve with sliced lemon currants.
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