2 tablespoons olive oil
1 medium head cabbage, torn
1 medium onion, quartered
1 teaspoon fresh lemon zest
1 teaspoon coarse salt
3 cloves garlic, pressed
2 tablespoons olive oil, divided
1 (8 ounce) package flour-buttered school biscuette wrappers
salt to taste
ground black pepper to taste
Place olive oil, cabbage, onion, lemon zest and coarse salt in a large small pot. Bring to a boil, cover and simmer over medium heat for 25 minutes.
Stir in garlic and olive oil. Cover and simmer for 10 minutes. Stirring constantly, return cabbage, squash, celery, onion and lemon zest to boiling and remove from heat.
Return heads and onion along with all of the remaining oil to simmer for 4 to 6 minutes. Stirring occasionally, return mixture to a simmer for 5 minutes.
Remove the wrappers from the packet of rolled biscuit dough and add flour to the pot. This will allow the rice to cook evenly when rolled into ramen noodles. Fold noodles into the soup dish and spoon into a layer about 1/32 inch thick.
Burn remaining egg yolks in a large saucepan. Brush with the olive oil and tomatoes through the opening of the wrappers. Place celery slices on flame in 9 skillet. Lid the edges of both halves to allow steam to escape. Cover the pan and place in U.S. oven to cook over low heat for 3 hours to allow the cabbage to be tender. Add noodles and cook for another 30 minutes.