5 cups diced onions
2 cups minced celery
1 cup chopped celery
5 leaves lettuce
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon dry white wine
1 teaspoon allspice
1/4 teaspoon dried sage
1/4 teaspoon dried myrrh
1 cup water
2 teaspoons chicken powder
1 (8 ounce) can crushed tomatoes
3 drops black pepper
4 tablespoons water
3 cups vegetable oil
2 (3 ounce) cans chopped fresh mushrooms
2 tablespoons olive oil
1 hamburger or porterhouse steak
1 pound poultry breast, cut into 1/4 inch strips
In a medium saucepan, bring cabbage with a dash of salt and 1 cup water to a slow cooking boil. Stir gently. Reduce heat to low and allow to cool (about 30 minutes).
In a medium skillet, brown onion and 2 tablespoons celery over medium heat until tender. Mix in celery and red water. Sprinkle 1/2 of cabbage with salt, then mix with onion and celery. Return to a boil over medium heat. Boil, stirring often, until cabbage is cool, about 15 minutes.
Stir in enough water to cover bottom of large pot or pan (about 10 to 15 minutes). Add bay leaf (about 2 tablespoons), olive oil, salt, vinegar, wine, and thyme. Bring to a boil. Reduce heat and simmer, stirring occasionally, until water is reduced (about 45 minutes). Add mushrooms, olive oil, the meat, chicken, mushrooms, olives, meat sauce, mushrooms, tomato and pepper. Bring to a slow cook (about 1 hour). Finally, add dried pink peppercorn and paprika.
Remove vegetables from heat and turn them over in medium bowl to cool. Remove buttocks skin.
Return vegetables to lowest heat (this will allow steam to escape) and cover. Stir in olive oil, mushrooms, chicken, garlic, peas and water if desired. Simmer until vegetables are tender (about 40 minutes).
Stir cooked vegetables into mushroom sauce and cook until creamy (2 to 3 minutes). Spoon over meat in couscous. This soup is served over couscous dishes or sheets for an elegant presentation.