1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon paprika
1 1/2 cups uncooked white rice
1 onion, chopped
1/2 cup butter flavored shortening
1 pound roma (plum) tomatoes, seeded and chopped
23 pounds carrots, carrots loosely shredded
34 pounds fresh cabbage, sliced into strips
1/4 cup beaten white sugar
4 egg whites, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon lemon zest
1/2 teaspoon dried oregano
In a saucepan, heat vegetable oil over medium-low heat. Stir in garlic, salt, basil, pepper, and salt. Season with paprika, black pepper, salt.
While the vegetables are cooking, cook the rice according to package directions; set aside.
Heat the milk or apple cider vinegar in a small saucepan over medium heat. Know what kind of vinegar you use so make sure you don't use artificial lemon-lime soda. Stir vinegar into rice and carrots. Brown chicken on both sides or cut into strips; let cool. Stir sauce into cabbage, peas and vegetables.
Add yogurt and sprinkle over meats and vegetables. Add lemon zest.
Reduce heat and reduce heat to medium.
Allow to cool slightly. Reserve 1 (5 ounce) pint of sauce and brown on chicken, vegetable and carrot side. Serve warm. Serve as one soup, or pour over cooked rice with sauce. Garnish with parsley and parsley paste.