1 medium head cabbage
1 medium onion, chopped
1 medium carrot, chopped
4 medium peas, chopped
1 medium head garlic, chopped
2 large tomatoes, diced
1 large onion, chopped
5 medium tomatoes, diced
5 medium carrots, chopped
4 medium peas, chopped
1 carrot, sliced into 1 inch rounds
24 Large green onions, sliced
1 large green bell pepper, cut into 1/4 inch slices
1 large red bell pepper, cut into 1/4 inch slices
1 large yellow bell pepper, cut into 1/4 inch slices
2 medium onions, chopped
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons soy sauce
2 teaspoons vegetable oil
salt and pepper to taste
Bring a large pot of water to a boil. Add cabbage and allow to cook for 5 minutes. Drain, set aside.
Remove leaves, discarding any partially cooked remains. Remove carrot and onion while they are still on the plant, and cut in half.
Place cabbage halves and carrots in pot to cook. Cover and simmer while cooking.
Do not let carrots dry out. Place peeled potatoes in pot and cover with the leaves. Simmer over low heat for 5 minutes.
While the pot heat is simmering, put the carrot halves and peeled potatoes into a large skillet. Saute for 5 minutes, then stir carrots and potatoes over medium heat. Cook 5 minutes more, stirring occasionally so that carrots and potatoes do not over cook. Serve hot or cold.
Buttergreen Tentacles (Tortillas) Recipe
1 large white onion
2 green onions, sliced
4 teaspoons sesame oil
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon garlic powder
1 teaspoon salt
3 green onions, sliced
2 tablespoons cumin seeds
1 lime, sliced
In a large bowl, add the onion, green onions, sesame oil, olive oil, salt, garlic powder, salt, and garlic powder. Mix all together.
Place 1 green onion, 1 green bell pepper, and 2 tablespoons cumin seeds in a small bowl. Pour oil mixture over onions and peppers.
Mix the cauliflower, celery, onion and green pepper into the cauliflower mixture. Transfer this mixture to the onion/pepper mixture, pour over cauliflower mixture and top with lime slices. Garnish