1/2 cup vegetable oil for frying
1 large onion, chopped
1 cup poppy seeds
1 medium carrot, chopped
1 medium bell pepper, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 (5 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can cannellini beans with liquid
1 head cabbage, shredded
1 medium green bell pepper, chopped
2 cups sliced zucchini
Heat oil in a large skillet over medium high heat. Add onion, poppy seeds, carrots, pepper, bell pepper, mushroom, cannellini beans and cabbage. Saute over medium high heat about 3 minutes. Reduce heat to medium, stir in mushrooms and carrots. Add the ketchup and mustard. Bring to a boil, reduce heat and simmer about 5 minutes.
Return pan to heat and heat thoroughly. Add mushrooms and carrots. Stir gently until vegetable is tender. Sprinkle with the poppy seeds (optional) and poppy seeds on the bottom and top of the finished dish. Pour sauce over all.
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