10 ripe olives
1 cup red wine vinegar
3 tablespoons olive oil
1 carrot, sliced
1 onion, sliced
1/2 cup chopped celery
1 cup chopped fresh parsley
1 cup chopped carrot
1 teaspoon crushed crimini
1/8 cup water
1/2 cup packed light brown sugar
1/2 cup olive oil
1 1/2 tablespoons white vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1 1/2 whole cloves
Place ingredients in a slow cooker.
Cover, and cook on low for 6 hours. Drain, reserving juice.
To serve, stir carrot mixture into cabbage. Cut onion into 1 inch cubes. Place celery cube in the center of a curry
tree trunk. Place carrot, onion, tomato and parsley in the same skillet, and cook until almost completely heated through. Stir in brown sugar, olive oil, vinegar, Italian seasoning, garlic powder, paprika, butter and vanilla extract. Mix well. Serve immediately.