2 quarts uncooked white rice
1 1/2 tablespoons vegetable oil
2 tablespoons good quality white wine
1 cup diced celery
1 cup chopped onion
1 (8 ounce) can tomato paste
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt
1 pound beef sausages
1 medium head cabbage
2 pounds carrots
2 pounds processed American cheese, sliced
1 1/2 tablespoons pepper
1 tablespoon paprika
2 teaspoons paprika seasoning
1 teaspoon salt
Rinse rice and cut it into 1 inch cubes. Heat oil in a large pan in a shallow dish or glass measuring cup, and add 20 quarts rice. Fry the sausages until golden brown. Drain on paper towels.
Stir in celery, onion, tomato paste, lemon juice, salt, and beef, fry about 5 minutes or until the rice is cooked and aromatic. Let cool for 10 minutes.
Warm cabbage and carrots until soft and stir in with the rice. Pour the cabbage mixture into a larger container and place the carrots in it. Let cool.
Add cabbage mixture to the rice and stir thoroughly. Add cabbage by beaters and salt, and sprinkle with pepper and paprika.
Return the sausages to the pan with the cabbage and carrots mixture. Drain on paper towels. Top the sausages with the coleslaw. Let the cabbage heat through, at room temperature, before serving. Garnish with slices of avocado.
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