1 head cabbage
sliced green bell pepper
1 medium onion
1 medium green bell pepper
1 medium yellow onion
1/2 cup white wine
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried parsley
5 (3 ounce) can tomato soup with water
2 (14 ounce) cans cannellini beans
Cut the leaves from the head of the cabbage. Place the leaves in a medium bowl and toss with red pepper, green pepper, onion and saffron.
Add any remaining green pepper, soup, beans and tomato soup.
Cover and refrigerate at least 1 hour, allowing them to germinate. Drain and sprinkle with fresh parsley.
Cool the mixture in a bowl; serve at room temperature. Serve warm (75 degrees).