1 whole avocado, peeled and pitted
1 medium onion, peeled and seeded
5 cloves garlic, minced
1 cup butter or margarine, melted
1 pound onion, diced
2 tablespoons olive oil
1 red onion, diced
1 large medium head cabbage, cut large
1 cup frozen green peas, thawed
1 cup chopped green bell pepper
2 tablespoons fresh lemon juice
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar, or to taste
1 small lime, sliced into rounds
1 teaspoon lemon zest
1 1/2 teaspoons hot pepper sauce or to taste
Place avocados in a large saucepan. Remove from heat and allow to cool completely.
In a small saucepan, place onion, garlic and 1 cup of butter over medium heat. Cook, stirring constantly, for about 5 minutes. Mix in olive oil, brown the onion and crumble; set aside.
Heat olive oil in a large saucepan over medium heat. Saute the onions and bell pepper in olive oil for about 4 minutes, stirring often. Pour in wilted parsley and oil mixture. saute, stirring intermittently, for about 5 minutes. Cook, stirring occasionally, for 15 minutes, or until vegetables are tender. Return veggies to skillet; spread evenly with lettuce.
Stir in lemon juice and lime juice. Cook, stirring, for 3 minutes. Return vegetables to skillet. Sprinkle with chopped greens, remaining olive oil, lemon juice, lime zest and hot pepper sauce. Simmer until vegetables are tender, about 30 minutes.