1 small onion, seeded and diced
1 (8 ounce) package chopped celery
1/2 cup butter
1/2 cup all-purpose flour
1/4 cup minced shallots
3/4 cup chopped celery
1 small red bell pepper, seeded
1 small yellow onion, seeded and diced
1/2 cup chopped carrots
1 green bell pepper, seeded
1 medium head cabbage, cut into 1 inch rounds
In a medium skillet over medium heat, cook the onion, celery, butter and flour; when the mixture becomes thick, stir in shallots, celery, red pepper, bell peppers and carrots. Cook, stirring, until vegetables are tender. Let cool and chop.
Meanwhile, stir butter into the skillet with the shallots, celery, bell peppers and carrots or in a shallow dish with a plate, spread them on the bottom; sprinkle with bacon bits. Pour enough water in the pan to cover, but not to cover, vegetables. Sprinkle with the chopped celery and vinegar. Bring heat to low so that there is a thin layer of water in pan. Cover and cook for 5 minutes.
Remove celery and bell peppers from water. Drain and place them into the skillet with the pepper mixture; cook over medium heat about 5 minutes or to desired doneness.
Add the cabbage, carrot and onions to the skillet. Serve over the lettuce and tomato mixture.