1 large cabbage, diced
1 cup butter
1/3 cup vegetable oil
1 large onion, diced
1 tablespoon dried mustard
1 teaspoon minced basil
1 teaspoon salt
2 cloves garlic, minced
1 (6 ounce) can mushrooms, drained
1 (20 ounce) can whole, peeled tomatoes with juice
1/2 cup canned tomato puree
1/2 cup water
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
4 slices cooked ham
2 tablespoons lemon juice
2 tablespoons olive oil
1 pound bacon
Place the cabbage into a large bowl and cover with water to keep it soft. In a large skillet, heat the butter over medium high heat. Saute the onion, mustard, basil and salt for about 2 minutes, stirring often. Remove the cabbage from the pan, and drain. Spread the sausage mixture in the bottom of a large resealable plastic bag. Place the diced celery on top of the cabbage. Pour lemon juice over the sausage, then place over a colander. Cover loosely with plastic wrap, and marinate in refrigerator overnight.
While the cabbage is marinating, prepare the rest of the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Sprinkle bacon over the tomato salad and roll the bacon into 1/4 inch thick slices. Place the cabbage, celery, tomatoes, liquid from the tomato puree, water, parsley, thyme and rosemary over the top of the bacon.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until bacon is crispy and the vegetables are tender. Serve warm.