1 cup boiling water
2 tablespoons margarine, chilled
3 pounds fresh carrots, cut into thick strips
2 stalks celery, sliced
1 teaspoons dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
2 teaspoons dried basil
salt and pepper to taste
1 pound fresh cabbage, cooked
1 1/4 cups vegetable oil
1 cup chopped onion
1 cup chopped onion
1 pint water
1/4 cup all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon dried basil
1 cup wine
1/2 cup butter, softened
1/2 teaspoon paprika
1/4 cup chopped fresh parsley
In a large bowl, mix boiling water, margarine and carrots, celery and sage. Set aside for 10 minutes. Add celery and sage and stir over medium heat until well heated. Season with garlic powder, salt, pepper and cabbage. Stir to coat. Cover, reduce heat to low and simmer 15 minutes, until cabbage is tender. Stir in oil, onion, egg, flour and brown sugar or brown sugar.
Heat 1 1/4 cup vegetable oil in a large skillet over medium heat. Remove celery and sage, and stir into oil. Reduce heat to medium, and stir in cabbages, cabbage, vegetable oil, onion, cilantro, wine, butter and paprika. Bring to a boil, stirring often, until butter and bread crumbs are melted. Reduce heat to low and stir in parsley. Serve hot or cold.