1 medium head cabbage
2 medium onions, quartered
1 medium small carrot, sliced
1 medium onion, quartered
1 medium zucchini, sliced
1 (10.75 ounce) can condensed chicken broth
2 tablespoons butter
2 potatoes, peeled and cubed
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2/3 cup mayonnaise
1/3 cup white sugar
1/4 cup orange juice
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon lemon zest
1/4 teaspoon hot pepper sauce
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of waxed paper in the bottom of a large baking dish. Lay the cabbage on top of the paper, spooning it into a circular pattern.
Place the onions and carrots on the cabbage and drizzle with butter. Add the zucchini, broth, butter, carrots and onions; toss gently. Add the peas and celery; toss gently.
Sprinkle the sugar, lemon juice, apple cider vinegar, lemon juice and wine vinegar over the cabbage. Top with mayonnaise, lemon zest, hot pepper sauce and sage. Cover and chill until serving.
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