1 medium head cabbage, shredded
3 carrots, shredded
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 large egg
1/3 cup water
1 (12 fluid ounce) can or bottle beer
1/2 cup chopped celery
1 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon white sugar
1/4 teaspoon red pepper flakes
2 tablespoons rice wine vinegar
1 (16 ounce) can avocados
Lightly coat a large skillet with 1/2 cup of the cabbage and carrot mixture. Fry the cabbage and carrot mixture over medium heat for about 30 minutes.
Meanwhile, in a large saucepan, warm the brown sugar, salt, pepper, garlic powder, egg and water. Stir together and cook over medium heat for about 20 minutes, stirring constantly. Remove from heat. Stir in the beer, celery, marjoram, basil, rosemary, sugar, red pepper flakes, rice vinegar and avocado. Mix thoroughly.
Bring a large pot of water to a boil. Add cabbage mixture and cook, stirring constantly, for 40 minutes.
Remove cabbage mixture from heat. Stir in the beer, celery, marjoram, basil, rosemary, sugar, red pepper flakes and avocado. Mix thoroughly. Heat to 350 degrees F (175 degrees C).