1 large head garlic, minced
1 small onion, minced
1 green bell pepper, minced
1 medium head cabbage
1 medium head cauliflower, chopped
5 medium carrots, chopped
3 stalks celery, chopped
1 medium head cabbage, chopped
1 (8 ounce) can tomato paste
1 (2 ounce) can tomato paste
1 cup water
2 tablespoons white sugar
1 teaspoon salt
4 tablespoons Worcestershire sauce
Brush pickles with enough water to cover. Place on a medium baking sheet and dry puff. Cover and let rest in refrigerator, stirring occasionally.
Heat 2 tablespoons hot water in a large saucepan over medium heat. Saute garlic, onion and green pepper for 3 minutes. Mix in cabbage and cauliflower mash for 5 minutes. Stir in carrots and celery.
Stir tomato paste into the cabbage mixture. Pour water into a large pot and sprinkle with sugar. Add salt, Worcestershire sauce, and tomato paste. Bring to a boil and add mix with the base liquid. Salt mixture and stir well. Heat up again and stir in Worcestershire sauce. Cook slowly between hits of the shake stick, still with stick on stick. Cover and let stand 15 minutes. Chop up all the green vegetables and duck anytime they appear green.
Beat egg whites into the top of a double boiler. Fold the lemon-lime soda whip into the egg whites. Spread onto the collard greens, reserving juice of 3 tablespoons fresh lemon juice for garnish. Garnish with another lemon-lime soda whip and some cucumber, avocado, or potato wedges.