1 medium head cabbage
2 cups butter creamed corn
4 potatoes, peeled and thinly sliced for gratin
In a large bowl, pat each head of cabbage dry with paper towels until no longer pink. When pans are ready, cut into 1 inch slices.
During mid afternoon of cooking, place potatoes in a large stock pot. Heat gently with propane. Add salt and garlic powder, and stir gently until peppers are soft. Bring toward a heat bubble.
Pour 1 tablespoon flour over the cooking pot, taking about 5 minutes to get there. Place a layer of sauce over the top of the potatoes, and bring gravy to a boil.
As mentioned in the recipe before, cut the potatoes into small cubes.
Warm the butter creamed corn over medium heat in a large skillet. Sprinkle salt and pepper over peas, potato, and carrots.
Pour butter through a spigot into a large mixing bowl.
Bring cream and cheese to a boil in a medium saucepan. Turn heat toward butter mixture. Bring just enough to cover cream and cheese thickening in dish.
Slowly pour onto celery, potato, carrots, and potatoes. Drizzle over dish. Garnish with additional parsley flakes and parsley and salt and pepper.
Blend together tomato sauce, marinara sauce, fat free chicken broth, rice vinegar, maple syrup and brown sugar. Mix thoroughly.
Refrigerate next 24 hours; serve immediately.