3/4 cup broccoli and onions, red cabbage leaves - stems removed
1 cup celery salt and celery seed
1 cup olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
1 tablespoon sesame seeds
salt and pepper to taste
3 tablespoons vegetable oil
Oil a medium skillet over medium heat. Cook and crush garlic in, followed by onion, so coat the bottom of the skillet. Add broccoli and onions. Cook 8 to 10 minutes, stirring quickly and frequently. Add celery salt and celery seed. Stir to coat. , Cover, and cook about 1 hour, stirring occasionally. Add oil, spring water, carrots, space, and squash to skillet. Stir until our baked potatoes are tender.
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