1/2 cup olive oil
1/2 cup distilled white vinegar
1 cup chopped onion
6 cloves garlic, finely chopped
3 tablespoons water
1 medium head cabbage, shredded
1 medium head cauliflower, chopped
2 medium tomatoes, chopped
1 medium tomato, diced
1 (15 ounce) can black beans with rice
1 (15 ounce) can black beans, cooked and drained
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can spaghetti sauce
1 (15 ounce) can chunk chicken
1/2 teaspoon dried basil
3 tablespoons sesame seeds
salt and pepper to taste
Heat oil in a large saucepan over medium high heat. Bring vinegar to a slow boil. Mix onion and garlic; add over low heat, stirring occasionally, until warm. Saute for 2 minutes. Stir in vinegar and onion mixture. Reduce heat to medium; add cabbage, cauliflower, tomatoes, tomato, garbanzo beans, spaghetti sauce, chicken, kidney beans, and salt and pepper to taste. Continue to stir until sauce thickens.
Return saucepan to medium heat; add water to cover. Bring to a boil; heat off heat. Cover, lower heat, and simmer 15 to 20 minutes or until all vegetables are tender.