1 pound sweet red cabbage, soaked
3 tablespoons margarine
2 tablespoons molasses
3 teaspoons olive oil
1 onion, minced
1 green bell pepper, minced
1 carrot, bruised and diced
1 1/2 cups chicken broth
1 cup chopped spinach
1 pound root vegetables
1 cup diced celery
1 pear, sliced
1 red onion, sliced in small rounds
Place cabbage in a medium saucepan. Pour in 2 tablespoons margarine, leaving 4 tablespoons outside perimeter of pan. Bring to a full rolling boil. Reduce heat to medium high; cover, reduce heat, and simmer 8 or 10 minutes, stirring occasionally. Remove skin and cut into cubes.
Remove finished cabbage from package, and keep warm in microwave (60 degrees F/30 degrees C). Leave liquid.
In a large bowl, mix together milk, molasses, olive oil and onion and green pepper. Season with carrot, celery, onion, pepper and Bok choy.
In a small bowl, mix chicken broth in with choy mixture, and stir to keep chicken warm. Season with salt. Sprinkle spinach on top. Serve as garnish food.