2 tablespoons vegetable oil
1 onion, thinly sliced
1 medium head cabbage, shredded
2 tablespoons potatoes and carrots
3 tablespoons lemon juice
1/2 teaspoon garlic powder
2 tablespoons mustard powder
1/2 teaspoon paprika
1 dash ground coriander
1/2 teaspoon salt
1 pinch ground white pepper
1 teaspoon salt
1 teaspoon butter
2 tablespoons grapes wine
2 zucchini, chopped
1 carrot, cut into 1/2 inch slices
5 radishes, sliced
3 carrots, sliced
1 pinch pin cornflakes into flower petals
Heat oil in a medium saucepan over medium-high heat. Brown onion slices in oil, about 5 minutes. Mincing and stirring occasionally, saute cabbage in olive oil for about 10 minutes.
Add potatoes and carrots. Add lemon juice and garlic powder. Mix until vegetables are thoroughly coated and carrots are tender. Add mustard powder, tomato paste, parsley, salt, pepper and salt. Mix thoroughly. Then add grape wine. Bring to a rolling boil, stirring occasionally. Bring to a boil, skimming up brown bits if needed. Cover, turn heat down heat and simmer about 5 minutes, stirring occasionally to keep from sticking. Cover and simmer about 5 more minutes, gently stirring. Finally, gently pull ridofate noodles for colour.
Add greens to this, cover and simmer for about 5 minutes, or until greens are cooked and the pasta is absorbed.
Slice cooked chicken into thin strips; set aside. Add cooked cornflakes; set aside. Sprinkle chicken strips with paprika, garnish with zucchini and carrots and top off the chicken strips with the celery and parsley. Discard the rubber spatula and cut off the flaps that hold the pasta in place.