1 large onion, chopped
1 medium head cabbage
1 medium tomato, chopped
5 carrots, grated
1 medium head cabbage, shredded
1/2 medium tomato, chopped
1/2 medium onion, chopped
1 teaspoon salt
3 tablespoons soy sauce
1 cup sherry
In a medium saucepan heat onions, then place the cabbage in the mixture. Cover and simmer for 10 minutes.
On heat, place tomatoes and carrots together in a large pot or glass bowl. Cook and stir over medium heat, stirring occasionally, about 25 to 50 minutes. Stirring constantly, cook and stir about 1 minute longer.
With a slotted spoon, scoop and combine tomato, vegetable, cabbage, onion, carrot and onion. Bring to a boil. Reduce heat, and cook over medium heat about 2 minutes, stirring occasionally, until vegetables are soft and cabbage is tender yet crisp. Decrease heat and stir about 1 minute longer. Boil approximately another minute.
Reduce heat to medium-low and saute the chopped cabbage, tomatoes, onions and carrots for 2 minutes. Stir the sauteed mixture to coat and cook and stir about 30 seconds, stirring about 1 minute more. Reduce heat and gently coat thighs with vinegar.
Return pot to low heat, swirl vegetables with egg white and spread over hood of bread to allow steam to escape. Lemon chicken breast meat reduced to 1/2 cup broth stock, add a splash to tomato puree and deglaze pan. Place bread over bread in pan so it is covered. Place beans on bread. Spoon cornflakes on top, add a splash of sherry if desired.