2 tablespoons olive oil
1 large onion, halved
2 tablespoons cornmeal
1 cup diced celery
1 medium tomato, diced
1 cup diced black olives
2 large carrots, sliced
1 large green bell peppers, diced
1 small onion, thinly sliced
2 tablespoons olive oil
1 medium head cabbage, shredded
1 medium head cabbage
1 medium head broccoli, sliced
1 medium head cauliflower, peeled and sliced
1 medium head cauliflower, chopped
1 medium head cabbage, sliced
3 cups chopped fresh spinach
3 cups chopped celery
Heat olive oil in a large baking dish. Saute onion and cornmeal in oil until browned. Mix in tomato and celery; saute until tomato has turned green. Stir in peppers; add to tomato mixture. Mix in olives and carrots; add to tomato mixture. Mix in cabbage, spinach and celery. Cover and refrigerate 1 hour.
Heat olive oil in a large skillet over medium heat. Saute onion mixture in oil until golden. Pour around bottom of salad and arrange cucumber, saltine, tomato, bell peppers, onion and olives. Top with cabbage mixture. Sprinkle with pepper.
Reduce heat to medium low and cook, stirring occasionally, for 5 minutes. Sprinkle with carrots. Cover and cook, stirring occasionally, for 5 minutes.
Place olive oil back in pan and bring to a boil. Cook, stirring occasionally, for 5 minutes. Remove from heat and stir in chopped cabbage, broccoli, cauliflower and spinach. Cover and cook for 5 minutes. Sprinkle with celery. Serve over salad and serve warm or cold.