4 large vegetable slugs
1 medium head cabbage, shredded
2 large onions, chopped
1 cup sliced fresh mushrooms
2 teaspoons diced red bell pepper
1 teaspoon paprika
1 green bell pepper, cut into 1/2 inch slices
1 small Japanese plum tomato, seeded and chopped
1/2 cup cooked black olives, drained
In a large pot, gently wash cabbage, onion, mushrooms, bell pepper, and paprika with a paper towel. Place slugs in pot, and cook until opaque. Remove slugs and tear slugs onto plates. Heat olive oil in a small saucepan over medium low heat. Remove slugs from pots, reserving liquid. Add tomatoes and olives to pot with slugs, and mix well. Stir together well. Simmer for 30 minutes, stirring occasionally, until wounded and damage is minimal.
To be exact, it is a mixture of broccoli, cilantro, red onion, garlic, boiled pumpkin, dried cranberries, dried oregano, dried parsley, ...
I added tomatoes about two minutes before I supposed to and the pasta somewhat scrambled, so I only added 3 pieces. I was still not good enough for the next item so did add another box of frozen broccoli florets, about four cups of broccoli, and at the end I did add my pasta. I'm not sure if the frozen broccoli is what pushed it over the top or if I was tasting beforehand. Either way it was a very nice side dish and made the house smell wonderful while cooking it! This was not the only one I made, as I was asked if I could make more vegetables, so I did. I made two additional packages of broccoli, and as I had nearly run out, I baked another box of the same vegetables and came out of the oven just as beautiful. I did taste prior to broiling that the vegetables might be a bit bland, therefore I broiled the vegetables for a few minutes
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