1 head cabbage, sliced
1 onion, chopped
1 cup tomatoes, diced
1 cup frozen hash brown potatoes
1/2 cup white wine
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons olive oil
1 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried dill weed
3 tablespoons honey
1 tablespoon butter
3 tablespoons dry mustard
3 tablespoons white sugar
Bring a large pot of water to boil. Add cabbage and onion and cook until tender, about 20 minutes. Drain and set aside.
In a large bowl, mix the tomatoes, hash brown potatoes, wine, oregano, basil, olive oil, rosemary, sage, thyme, salt, rosemary, sage and dill weed. Mix well.
Saute the onions, celery and tomatoes in a large skillet over medium heat. Add the white wine, oregano and basil, mix well.
Add the white wine mixture, the hash brown potatoes, white wine, oregano and salt, rosemary and sage to the cabbage mixture. Mix well.
Reduce heat to medium-low and stir in the mustard. Pour the mixture into the pan of a large baking dish.
Cover baking dish with foil and refrigerate overnight. While waiting, place the celery and onion mixture in the refrigerator, mixing just until heated through.