2 teaspoons olive oil
1 small onion, finely chopped
1 medium head cabbage, thinly sliced
1 medium head celery, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/8 teaspoon dried red pepper flakes
1/8 teaspoon dried basil
1/8 teaspoon dried savory
3 tablespoons dried minced onion
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 tablespoon dried white pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
1 teaspoon dry mustard
salt and pepper to taste
In a small saucepan, heat oil over low heat. Add onion and cook for about 10 minutes, stirring occasionally. Add the cabbage and green pepper. Stirring constantly, cook for about 5 minutes. Stirring occasionally, continue cooking for 5 more minutes.
Add salt and oregano, cumin and chili powder. Bring to a boil. Sprinkle with salt and pepper, and cook for about 2 minutes.
Stir in garlic, oregano, basil, roasted bean, parsley, salt, oregano, basil, pepper flakes, basil leaves, oregano, cornstarch and mustard seeds. Bring to a boil, then reduce heat to low and simmer for about 2 minutes.
Continue stirring, reduce heat to simmer, cover, and simmer for approximately 5 minutes. Stirring occasionally, continue to cook over low heat for 1 minute, stirring constantly, then simmer for 1 minute, stirring occasionally. Uncover, and stir in cornstarch; return to a boil.
Combine rice, meat, beans and meat sauce in a mixing bowl. Add water, tomatoes, chili, salt, pepper, garlic, oregano, basil, tomato paste, rice, meat, beans and sauce. Cut into 1 1 inch cubes. Serve immediately.