2 tablespoons vegetable oil
1 large onion, chopped
1 medium head cabbage
1 medium head celery, chopped
1 medium head onion, chopped
4 small carrots, peeled and sliced
2 tablespoons all-purpose flour
4 tablespoons lemon juice
1 teaspoon dried oregano
2 tablespoons dried basil
1 teaspoon dried sage
2 tablespoons prepared horseradish
1 cup finely crushed cornflakes cereal
1 cup milk
1 1/2 tablespoons prepared horseradish
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute onion and cabbage in oil until tender. Stir in carrots, celery, onion and carrot slices. Stir in flour and lemon juice. Mix in oregano, basil, sage, horseradish, cornflakes cereal, milk, horseradish, salt, pepper and oregano. Transfer to a large plate.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until vegetables are tender and flavors are well blended.