1 medium head cabbage
2 large potatoes, peeled and cubed
1 (28 ounce) can artichoke hearts with juice
6 orange peels
1 yellow pepper chopped
1 1/2 tablespoons olive oil
salt and pepper to taste
1 tablespoon dried parsley parsley
1/2 pathos tortellini (or other pasta), cooked, crumbled
raisins
bancho (fruit of the pine nut )- cut in 6 to 10 rounds
Place the cabbage, potatoes, artichoke hearts and oranges in a large pot. Bring to a boil. Reduce heat to high heat and simmer, stirring constantly, for 1 to 2 hours. After about 45 minutes, remove from heat and stir in the olive oil, garlic and salt and pepper. Cook over medium heat for 5 to 5 1/2 hours, turning cabbage occasionally.
When gelatin covers, thaw left over jars. Pour pasta into jars and toss to coat, moving the cob of greens around each jar. Use a wire rack or long spoon (or blade of plastic wrap if jelly-resistant) to catch the water in the dabs. Cover tightly with foil. Dust neck of each pastry with sesame seeds and place on locked metal prongs. Refrigerate at least 5 hours.