1 pound fresh bok choy mustard
2 tablespoons vegetable oil
1 stalk celery, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon coarse kosher salt
1 onion, finely chopped
1 cup cabbage, quartered
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 teaspoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped celery
2 teaspoons puttanese powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, mix mustard, oil, celery, oregano, basil, salt, onion and cabbage. Cover and refrigerate for at least 2 hours, or until all vegetables are picked and all liquid is absorbed.
Preheat oven to 350 degrees F (175 degrees C). Mix together flour, egg and oil in a small bowl. Fold into mustard mixture. Spread onto ungreased baking sheets.
Bake in preheated oven for 1 hour. Remove from oven and let stand 1 hour in the refrigerator. Turn pages and repeat with remaining ingredients.