1 tablespoon vegetable oil
1 onion, chopped
1 medium head cabbage, shredded
2 carrots, quartered
1 head broccoli, quartered
1 tablespoon olive oil
1/2 teaspoon salt
3 cloves garlic, crushed
1 teaspoon dried balsamic
1 teaspoon dried basil
1 teaspoon red pepper flakes
1/2 teaspoon ground clove oil
1/2 teaspoon salt
1 egg
3 cups chicken broth or water
1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon red pepper flakes
1/4 teaspoon dried basil
3 eggs, beaten
1 tablespoon olive oil
1/2 lime, sliced
1 teaspoon balsamic vinegar
1/2 teaspoon balsamic vinegar
1/2 teaspoon red pepper flakes
Saute onion and cabbage over medium heat until tender, 5 to 10 minutes. Drain excess fat.
Add carrots, broccoli and olive oil; saute 5 minutes. Add a little bit of salt and pepper flakes to taste, add gently. Pour in garlic and basil. Reduce heat to low and simmer for 30 minutes. Add balsamic and basil and balsamic vinegar. Season with lemon juice and oregano. Bring to a boil and add melted butter. Add eggs, stirring constantly. Turn heat to medium and simmer for 5 minutes.
Stir chicken broth or water into mixture and add flour with water to thin. Bring to a boil and pour into a 2 quart casserole dish. Sprinkle with balsamic vinegar and lemon juice. Cover and simmer for 10 minutes.
Crush rotini with a glass sheet and let stand overnight. Drain and serve.
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