2 linguine potatoes
2 carrots, cut into 1/4 inch slices
1 onion, cut into 1 inch strips
2 medium heads cabbage, quartered
1 tablespoon brown sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
3 tablespoons vegetable oil
2 tablespoons lemon juice
1/2 cup water
1/4 cup dried parsley
Preheat the oven to 350 degrees F (175 degrees C).
Place the linguine into a large resealable plastic bag and tie securely with a quarter-string. Secure bag with a small twist of string. Shake to coat.
Fry the potatoes, carrots, onion and cabbage in 6 tablespoons olive oil in a large skillet over medium heat. Cook until tender but still crisp, about 5 minutes. Drain, and add to the pot. Stir in the brown sugar, salt, pepper, thyme and oil. Bring to a boil, reduce heat to low and cook until just tender, about 4 minutes. Drain all but 1 teaspoon of water.
Stir the lemon juice, water and parsley into the pot, and add enough to cover by about 4 1/2 cups. Pour mixture over the potato, carrot, onion and cabbage. Sprinkle with remaining white sugar. Bring to a boil, reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
⭐ ⭐ ⭐