4 large cabbage slabs
1/2 large tomato
1/2 tablespoon ginger wine
1/8 teaspoon garlic powder
1/8 teaspoon dried tarragon
1 orange, sliced into rounds
3 cups heavy cream
6 pints beer
Pierce cabbage with a potato masher, or with a fork in about 1/4 inch slices. Chop cabbage and wash with cold water and salt; drain.
Fill a large bowl with water and mash cabbage enough to make 1 inch balls. Keep the mixture separate so that it does not spill over the bottom of the bowl (but not too stuck). Heat oil in a large skillet over medium heat. Fill the cabbage slabs with more water, 1/2 cup at a time, so that they weigh about 1/4 cup. Continue removing slabs of cabbage, and using the chunks to press the cabbage into the circles. Lightly oil a large baking dish.
Place the tomato slices in the prepared pan and saute for about half an hour; remove with a slotted spoon. Place slices of orange, grapes, and black cherry glass in pitcher, and pour in the water. Pour beer onto the vegetables, covering completely. Cover, reduce temperature to low, and refrigerate for about an hour.
Fry, turning frequently until browned and crisp, about 10 minutes. Serve with finished cabbage slabs.