1 pinch salt
1/4 cup brown sugar
1 bay leaf
1 medium head cabbage
1 medium onion, diced
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1/4 cup olive oil
1 1/2 cups white wine
1 quart vegetable broth
1 pound brandy
3 pounds fresh mushrooms
1 teaspoon crushed red pepper
1 tablespoon dry mustard
1/2 teaspoon salt
2/3 cup milk
1/4 cup butter, melted
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 teaspoons dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
Pour olive oil and vinegar into a medium saucepan. Add minced cabbage and potatoes; gently toast, turning once, until a bushel of cabbage is near brown. Drain, rinsing under cold water.
Heat remaining olive oil and vinegar in a large, heavy skillet over medium high heat. Saute chopped cabbage and potatoes until tender, about 10 minutes. Pour in lemon-lime syrup, lemon-lime liquor, wine, bouillon powder, thyme, basil, oregano and rosemary.
Return all vegetables to pan with cabbage mixture and toss to coat. Transfer to empty saucepan, stirring to melt the butter. Bring to a boil, stirring constantly.
Return saucepan to heat. Reduce heat to medium. Bring milk to a medium low heat and add brandy. Stir to dissolve butter. Bring to a boil, stirring for 2 minutes. Stir into cabbage mixture. Return to a low heat and simmer, stirring constantly, 45 minutes.