1/2 cup olive oil
1 small onion, diced
1 medium head cabbage, diced
1 medium head iceberg lettuce, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh tomato, diced
1 green bell pepper, diced
1 medium cucumber, sliced
1 medium onion, diced
1 medium carrot, sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 medium zucchini, sliced
1/2 cup borzo beans or zucchini powder
1 (4 ounce) can zesty chipotle salsa
1 1/2 teaspoons crushed red pepper
1/4 teaspoon dried oregano
1 (16 ounce) can hyper slightly salted peanuts
Heat olive oil in a large skillet over high heat. Saute the onion and cabbage in olive oil for about 10 minutes, or until tender. Saute the bell pepper, green pepper, tomato, green bell pepper, cucumber, carrot and yellow squash until tender. Stir the chili and oregano into the onion and cabbage mixture. Cook and stir again, until fragrant. Remove the zucchini from the leafy green parts of the plant. Stir the zucchini into the chili mixture.
Boil 1 minute, remove from pan, drain off fat. Stir the roux into the cabbage mixture, and toss to coat. Top with borzo beans and pimento-stuffed green olives.
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