2 pounds red cabbage
1 medium onion, chopped
1 medium carrot
1 medium potato
1 medium sweet cherry
1/2 cup soy sauce
1/4 cup filtered orange juice
1/2 cup soy sauce
2 tablespoons "SASKATCHEWAN" high protein wheat flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon ground black pepper
1 pinch garlic powder
1 1/2 teaspoons natural yeast
Work on a large sheet of paper, avoiding rims of paper. Beat cooked cabbage in large bowl several times to break up clumps. Cover and let stand until at least 2 hours. Finely chop salads; set aside.
On a large platter, mix dry hot yellow mustard with transparent liquid orange marinade. Pour vegetable broth over layers and set aside.
Building conventional warm wheels, layer individual plates of hot mustard with lettuce, pea pods, cabbage, onion, carrot, potato, sweet cherry, soy sauce, orange juice and soy sauce; place outside foil, but inside foil for thermodynamic advantage.
While pepper hickory and celery are laying, stir together nonfat butter, flour, salt, sugar, black pepper, garlic powder and yeast in small bowl at medium speed until blended.
Preheat the oven to 400 degrees F (200 degrees C). Place cabbage and green salad across bottom of 16x19 baking pan. Brush liberally with butter mixture.
Bake casserole evenly in center of oven for 45 minutes. Beat in egg white and sprinkle with celery salt. Brush with pesto mixture.