1 cup margarine
1 pound lean beef roast
1 onion, thinly sliced
2 tablespoons olive oil
1 medium head cabbage
1 medium head cabbage, peeled and sliced into 1/4 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 stalks celery, cut into 1/4 inch pieces
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
3 cloves garlic, peeled and minced
1/4 teaspoon salt and pepper to taste
4 eggs, beaten
1 cup crushed cornflake crumbs
1 1/2 pounds smoked salmon
2 tablespoons olive oil
1/2 teaspoon dried basil
Melt the margarine in a large skillet over medium-high heat. Saute the beef and onions for about 10 minutes, stirring frequently.
Stir in the celery and carrots. Continue stirring occasionally. Stirring well, stir in the cabbage. Sprinkle with pecans, carrot pieces, and celery. Season with salt and pepper.
Layer the meat mixture over the cabbage layer. Set aside.
Heat oil in a large saucepan over medium heat. Remove the roasted cabbage, peel and cut into 1/4 inch pieces. Add the balsamic vinegar and 1/2 cup olive oil; stir vigorously. Bring to a boil, reduce heat, and simmer 30 minutes.
Stir the celery mixture into the skillet. Cook over medium heat, stirring occasionally, until the mixture is thickened, about 2 minutes. Mix in the cooked shallots, 1/4 cup of lemon juice, salt and pepper.
Pour the egg white mixture over the cabbage mixture, adding just enough to cover. Cover, reduce heat, and simmer 15 minutes. Remove the pan from heat, and stir in the olives and basil. Return meat mixture to a boil, reduce heat, and simmer 10 minutes more. Serve immediately, or refrigerate to chill.
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