1 small head cabbage
1 pound carrots, halved and peeled
1 cup onion, chopped
2 cups wine
2 tablespoons Worcestershire sauce
3 tablespoons crumbled blue cheese
2 tablespoons Worcestershire sauce
2 teaspoons dried marjoram
4 eggs
Bring a large pot of water to a boil. Add cabbage and carrot halves and saute over high heat until crisp. Reduce heat, cover and cook 10 minutes.
Meanwhile, prepare the zelti with wine. Bring to a rolling boil. Boil 1 or 2 scoops over a large sauce pan (with lid) for 10 minutes. Remove scoops. Remove from saucepan. Place coleslaw, carrots, onion and wine in separate saucepan. Pour over all. In a mixing bowl, beat eggs, a little at a time into the zelti. I used a small saucepan to prevent sticking.
When they're all combined in a large saucepan, place a layer in the bottom of the pan and then quickly layer with cabbage, carrot, cabbage mixture and the tomatoes. Heat through and allow to cool somewhat, about 3 minutes.
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