2 tablespoons vegetable oil
1 large onion, cut into wedges
1 tablespoon white wine
1 medium head cabbage, shredded
1 medium head broccoli, sliced
1 medium head cabbage, chopped
1 medium carrot, grated
1 medium onion, cut into wedges
1 medium onion, sliced
1 medium carrot, cut into wedges
1 medium leek, sliced
1 medium kidney beans, drained
2 teaspoons chopped fresh parsley
1/2 teaspoon dry mustard
1 teaspoon ginger paste
1 teaspoon Worcestershire sauce
1 cup milk
1/2 cup fresh lemon juice
3 tablespoons minced fresh parsley
1 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon vinegar
2 tablespoons grated lemon zest
1 tablespoon broth
Preheat an outdoor grill for high heat.
Place oil in a medium nonstick skillet or wok over medium-high heat. Add onion, white wine, cabbage and broccoli. Saute for 30 minutes, stirring occasionally.
Add carrots, onion, celery, carrot, leek, kidney beans, parsley, mustard, ginger, Worcestershire sauce, milk, lemon juice and parsley. Boil for 15 minutes.
Remove from heat; stir in lemon juice, parsley, paprika and garlic powder. Return skillet to medium heat. Add broth and bring to a boil. Reduce heat to low and stir in lemon zest and lemon zest.
Reduce heat to medium and add 2 tablespoons milk and 1/2 cup lemon juice. Boil for 30 minutes, stirring occasionally.