1 (12 ounce) package frozen chopped spinach, thawed and drained
1/4 cup olive oil
1 medium onion, chopped
1 small carrot, thinly sliced
1 medium fillet beef, chopped
1 medium head cabbage, sliced into rounds
1 medium urad's glace (plum) fruit
1 cup beef broth
1 lemon, juiced
2 tablespoons grated lemon zest
1 teaspoon white sugar
2 teaspoons dried oregano
1 tablespoon dried basil
2 garlic, peeled and pressed
2 teaspoons dried basil
1 teaspoon chopped fresh parsley
Place spinach in a large resealable plastic bag; squeeze juice of 1 lemon into small measuring cup. Pour olive oil over spinach in bag. Shape liquid into 1 cup. Add onion and carrot; drain.
In a mixing bowl, mix together spinach mixture and lemon mixture. Sprinkle in lemon juice, olive oil, ice cubes, onion, carrot, lettuce, tomato, marinade, orange juice, crushed/fresh fruit, meat and vegetable broth.
Add lemon zest and sugar, then adjust seasonings.
Place meat on a large white platter or plate and sprinkle with crushed lemon zest, crushed lemon zest, crushed lemon zest, crushed lemon zest, lemon zest, lemon zest and sugar.
Heat 2 tablespoons of the hot water and pour over lettuce. Cover and refrigerate at least 2 hours, or overnight.
Remove meat from vegetables and pack into large resealable plastic bag. Seal; discard.
Heat olive oil in large pot over medium heat. Add onions and cream cheese and sautee over high heat for 4 minutes; stir. Sprinkle with parsley and cover.
Stir in meat mixture, water, orange juice, lemon zest, lemon zest, lemon zest and sugar. Reduce heat to low and simmer for 1 hour.
Stir in pasta, vegetable mixture, gelatin and olives and sautee until cheese is melted. Sift salt into sauce.
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