1/2 cup vegetable oil
1 small onion, chopped
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1 medium head cabbage, shredded
1/2 medium head celery, sliced
1/2 cup mixed vegetables
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon dried oregano
2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups wet pink wine
2 fluid ounces bourbon
1 (8 ounce) can crushed pineapple with juice
1/2 cup apple cider
1 tablespoon lemon juice
1 tablespoon white sugar
1 teaspoon lemon zest
1 teaspoon dried rosemary
1 tablespoon powdered cinnamon
2 (3 ounce) packages instant frozen whipped topping, thawed
In a large bowl, thoroughly wash cabbage and onions.
Place cabbage, carrots, cauliflower, celery and onion into a large pot. Heat oil in a large saucepan over medium heat. Stir in cabbage mixture and carrots. Reduce heat to medium-low slowly, stirring occasionally, until vegetables are tender.
Rain oil over vegetables and sprinkle with lemon zest. While vegetables cook, stir together sugar, lemon zest and rosemary in small batches over medium-low heat. Place a kitchen towel over the center of the pot.
While vegetables cook, stir together lime juice, lemon zest, basil, red wine and bourbon. Pour into pot, gently stirring gently. Stir briefly and heat through. Garnish all sides with apple cider.
Mound pineapple in pot, keeping a small portion for garnishings. Serve over vegetables in bowl or over the top of a serving platter and over vegetables in bowl.