2/3 cup portobello and goat cheese
1 small head cabbage
1/2 green bell pepper, cut into 3/4-inch pieces
3 tablespoons honey
1 teaspoon white sugar
1/2 cup white wine vinegar
2 cubes chicken bouillon
1 cup cubed and shredded cabbage
2 onions, shredded
1 pound gherkins
1 teaspoon ripe black olives, drained
Place bacon in a large, deep skillet over medium heat. Cook over medium-high heat until evenly brown throughout. Remove from skillet and set aside.
Preheat oven to 420 degrees F (220 degrees C).
After placing bacon hash, onions and bell peppers, bring packed carrots and tomatoes to a rolling boil. Reduce heat to medium-low and simmer, covered, 45 minutes. Stir in sausage and vinegar. Season with wine, nutmeg and allspice, and cook one minute more.
Remove eggs, 1 teaspoon of vinegar, chicken broth and water slowly. Pour out egg/carrots mixture in a large, deep bowl. Chill 7 hours before serving. Garnish with mushroom tops and roasted tomatoes.
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