4 tablespoons butter
1 tablespoon vegetable oil
1 small onion, halved
8 fresh celery wedges
1 teaspoon salt
1/2 cup vegetable oil
1/2 pound cabbage, shredded
2 tablespoons vinegar
1 cup water
1 cup all-purpose flour
1 cup heavy cream
1/4 cup vinegar
2 tablespoons powdered chicken bouillon granules
1 teaspoon chicken bouillon granules
2 tablespoons red wine vinegar
Heat the butter or margarine in a large skillet over medium heat.
Butterfly the celery and onion wedges in a small layer on the bottom of a medium baking dish. Season with salt and pepper.
Heat the oil in a large skillet over medium heat. Brush celery and onion wedges over skillet, then place in oil. Reserve celery and onion wedges if you use them for other dishes.
Saute the cabbage in the oil until tender but crisp. Stir in vinegar, water, flour, salt, and browned parts of cabbage, followed by bouillon. Cook, stirring continuously, over medium heat, until thickened.
Transfer cabbage mixture to pan. Sprinkle with remaining cream cheese and sauce. Stir together the flour, chicken bouillon, red wine vinegar, and chicken bouillon. Brown mixture over medium heat. Serve enchiladas or over salsa.