3 pounds cabbage, chopped
1 onion, chopped
1 green bell pepper, chopped
3 carrots, peeled and sliced
1/2 cup all-purpose flour
1/2 teaspoon salt
1 (16 ounce) can stewed tomatoes, juice reserved
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 1/2 tablespoons brown sugar
1 (10 ounce) can mixed vegetables, drained
1 (10 ounce) can cherry pie filling
Place the cabbage in a large pot of boiling water, and cook until soft; drain.
Place onions and green peppers in the pot. Cook over medium low heat until tender. Drain well.
Place carrots in a large resealable plastic bag. Chop and set aside.
Meanwhile, place the cabbage in a large pot of boiling water. Boil green chiles, bell peppers, tomatoes and tomatoes with green chiles until tender; drain. Simmer 8 to 10 minutes.
Place the cooked currants and reserved tomato juice in a large resealable plastic bag. Add enough water to cover. Cover, and boil until tender, 15 minutes. Stir in brown sugar, curry powder, lemon zest and vegetable oil.
Return the currants and tomato juice to the pot. Heat to boiling, stirring occasionally, and simmer an additional 5 minutes, until vegetables are wilted. Stir in the marinated legumes, and cook 5 minutes more. Reduce heat to medium, and cook 5 minutes; stir in the brown sugar, curry powder, lemon zest.
Return the cabbage to the pot. Heat to medium-low, and stir in the brown sugar, curry powder, lemon zest and tomato paste. Bring to a boil, and simmer 10 minutes or until the cabbage is firm. Serve immediately.
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