1 tablespoon olive oil
1 medium onion, chopped
1 large carrot, chopped
1 medium head cabbage, chopped
1 large onion, chopped
1/2 teaspoon dried thyme, finely minced
1 teaspoon dried rosemary, finely chopped
5 red potatoes, peeled and cubed
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, sliced
1 medium head cabbage, sliced
Heat olive oil in a large skillet over medium-high heat. Cook onion, carrot and cabbage in oil for about 10 minutes or until tender. Add thyme, rosemary, potato, and red potatoes; cook for about 10 minutes.
Remove from skillet or drain on paper towels. When vegetables are cool, stir them into the skillet. Add bacon, 2 tablespoons of the bread crumbs and 1/4 cup of the shallots. Cook over medium heat until crisp. Stir in bacon bits, then return to the skillet. Add the red wine, tomato paste, cornstarch, and chicken bouillon. Raise heat to medium.
Add wine mixture by spoonfuls through a strainer into the skillet, stirring constantly to scrape up all the wine. Season with thyme, rosemary, or rosemary mixture, if desired.
When the sauce is thickened, add the beef. Cook the beef over medium heat for about 5 minutes, or until browned. Stir in the tomato paste, cornstarch, and chicken bouillon. Reduce heat to medium-low, and simmer for about 20 minutes, or until meat is tender.
Stir in the Cajun seasoning. Continue cooking for about 10 minutes, stirring frequently. Remove from heat and stir in the wine and cider. Mix well. Spoon sauce into a large serving bowl.
Top with cabbage, potatoes, red potatoes, onion, carrot and celery. Microwave diced red peppers until tender. Top with cooked beef. Spoon sauce over meat, and top with the mushroom mixture and cajun seasoning. Spoon over the top of meat.
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