2 tablespoons vegetable oil
1 onion, diced
1 medium head cabbage, shredded
1 medium head tomato, diced
1 large carrots, sliced
1 medium onion, diced
1 medium cup all-purpose flour
1 cup chopped onion
1 large potato, peeled and cubed
2 (10 ounce) cans tomato paste
In a large bowl, mix the oil, onion and cabbage. Stir frequently so by the time you get down to the last few small chunks, you may not even see them. Add the tomato, carrot, onion and mash.
Cover, and refrigerate for about an hour or until the cabbage is tender.
Meanwhile, heat the olive oil in a large skillet over medium heat. Cook onion and bell pepper in olive oil 3 minutes, stirring constantly, until tender. Adjust the seasoning and bring to a boil, stirring constantly.
Boil onion and bell pepper until tender. Mix together the flour and onion, and stir into the sauce.
Return the drumettes to the sauce and add the tomato paste. Mix as desired.