4 small red bell peppers, seeded and cut into halved rings
2 tablespoons olive oil
2 carrots, cut into thin wedges
1 small onion, cut into wedges
2 teaspoons dried dill weed
1 teaspoon dried parsley
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
16 cubes fresh cabbage, rinsed and chopped
1/2 pound red potatoes, peeled and cubed
4 cups water
1 teaspoon salt
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1/2 tablespoon chopped fresh parsley
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 tablespoon chopped dried basil
Place peppers, carrots, onion, dill, parsley, garlic, thyme, rosemary, cabbage, white sugar, salt, lemon juice, and olive oil in a slow cooker. Mix well. Cook on medium/low for 6 hours.
After the peppers are cool, squeeze lemon zest into lemon drops. Cover, and refrigerate for at least 2 hours.
While the peppers are chilling, fill each pod of cabbage with 8 whole cloves, lemon zest, and 4 whole lemons. Placed in the top 5 or 6 pinch holes in the stems.
Slice red potatoes in half in pieces. Carefully remove seeds and skin. Place four potatoes into a large bowl. Cover tightly with plastic wrap and refrigerate for at least 2 hours. Lightly oil the large frying pan.
After the peppers are cool, transfer them to the large pan. Add as much water as possible, without allowing too much water to penetrate. Bring the water and the vegetables to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Transfer the red onion, red bell peppers, black beans and greens into the cabbage, red potatoes and red peppers, and saute for 5 minutes on each side. Gradually coat with olive oil. Add the cabbage mixture, red onion, bell peppers, vinegar, bouquet garni and salt and pepper to taste. Cover, and simmer for 10 minutes, or until the vegetables are tender.
Return the cooked vegetables and red bell peppers to the slow cooker. Stir in the cabbage mixture, reduce heat to low, and simmer for 4 hours.
Remove from heat. Remove the marinated red pepper leaves, reserving the juice for future use. Discard remaining marinade from the sauce and pour it over the vegetables in the slow cooker. Cover with plastic wrap, and season with salt, pepper, vinegar, bread crumbs, parsley, garlic, thyme, rosemary, basil and mix. Arrange red peppercorns all over the top.
Cover, and simmer for about 15 minutes in the refrigerator, or until vegetables are tender. Serve hot.