1/2 cup ketchup
1/2 cup dry white wine
1/4 cup soy sauce
1/4 cup vinegar
1 pinch ground black pepper
1 cup chopped onion
1 cup cooked, chopped cabbage
1 medium head cabbage, sliced
1 teaspoon dry mustard
1 teaspoon lemon juice
1 small garlic clove, minced
1 cube chicken bouillon
1 tablespoon sesame seeds
1 tablespoon olive oil
1 tablespoon sesame oil
1 dash chopped fresh parsley
In a large saucepan, combine ketchup, white wine, soy sauce, vinegar, pepper, onion, cabbage, carrots, celery and mustard. Bring to a boil, reduce heat and simmer, stirring frequently, for about 20 minutes. Add lemon juice, garlic, bouillon cubes, sesame seeds, olive oil, sesame oil and parsley. Reduce heat to medium-low, cover, and simmer for 2 to 30 minutes. Remove from heat, allow to cool slightly, and stir thoroughly before serving.