1 tablespoon olive oil
1 onion, sliced into cross sections
1 medium head cabbage, chopped
1 medium head green cabbage, chopped
2 carrots, diced
1 cup dynamite chicken bouillon granules
2 tablespoons monosodium glutamate (MSG)
1 cup yellow cornmeal
4 ounces Turkey hash brown steak, cut into 1/4 inch slices
Place the olive oil in a medium serving bowl. Saute onion slices and marinated stems, turning to coat in oil.
Add the onion slices and water, celery, cabbage, carrots, bouillon, MSG, cornmeal and chicken. Sear for 2 to 3 minutes on both sides, or until vegetables are pink and juices of vegetables are completely drained.
Meanwhile, heat 1/4 cup olive oil in a small skillet over low heat. Add the mushrooms, reduce heat to medium and add the shallots. Saute until tender when cut into small pieces. Mix mushroom soup into meat mixture to form sauce.
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