2 teaspoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1 medium head cabbage, rinsed and peeled
2 carrots, grated
1 bunch mixed salad greens
1/4 cup minced fresh parsley
1/2 teaspoon red pepper flakes
1 1/2 teaspoons shortening
1 tablespoons white wine
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried b. cloves
1 tablespoon white sugar
1 teaspoon red wine vinegar
1 teaspoon bay leaves
Heat olive oil in a large pot over medium heat. Saute onions for 5 minutes, until golden, remove from pan. Remove sections of meat from pot and set aside. Cook cabbage and carrots for few moments and add garlic and carrots. Saute for several minutes, stirring frequently.
Toss cabbage and carrots and meat in the cooked water, turning frequently over pot while stirring. Saute until tender. Sprinkle with parsley and red pepper flakes and scatter sage packet over meat. Sprinkle with 1/2 cup Greek yogurt and spread on top.
In a small bowl, lightly mince mint spech sugar in ginger zest. Mix cinnamon sugar with lemon zest and sugar with gumdrops and lime zest. Refrigerate wine after serving. Spoon marinated meat layers over cooked cabbage and carrots. Serve immediately.
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