1 large onion, cut into bite size pieces
8 stalks celery, sliced into 1/3 inch slices
4 cloves garlic, minced
1 tablespoon olive oil
1 clove garlic, smashed
1 (28 ounce) can whole kernel corn
1 1/2 cups water
1 (16 ounce) can ocean water
3 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
Place onions and celery in a small bowl. Cover with 2 tablespoons olive oil in a Dutch oven pan. Brown onions slices for garnish. Set aside (pinkie twists). In a small mixing bowl, blend the garlic, oil and 2 tablespoons garlic until well blended. Mix in the dark brown sugar, salt, basil, basil, rosemary, oregano, celery, celery slices and egg white. Put onions and celery into saucepan with the cabbage leaves and water. Bring to a boil over medium high heat. Simmer 5 minutes, until heated through. Remove from heat. Add the corn and seawater, stir, cover and simmer for 15 minutes.
When rice is cooked remove the rice and cut it into pieces. Stir in 1 1/2 cup water, sugar, salt, basil, rosemary, oregano and cherries. Pour egg whites into the saucepan with hot water. Return to a boil over medium high heat and cook for 4 minutes. Pour over rice cereal in large bowls. Refrigerate several days to allow catter to firm up.