1 (8 ounce) can diced celery
2 tablespoons peppercorn sherry
1 1/2 teaspoons garlic powder
4 celery stalks with seeds
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
3 pounds shredded cabbage
1/4 cup chopped onion
1 pound potatoes, peeled and cubed
1 tablespoon prepared Worcestershire sauce
1/2 teaspoon ground black pepper
1 teaspoon salt
1 pound fresh mushrooms, sliced
2 tablespoons lemon juice
8 tablespoons distilled white vinegar
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 (16 ounce) can cherry brandy
1 cup sliced almonds
Place celery and peppercorn sherry in a mixing bowl and cover. Stir in garlic powder, salt, pepper and olive oil; pour into a large saucepan. Cook over medium heat until just boiling. Reduce heat to medium low; cover and simmer 20 minutes until pasta is al dente. Drain off broth and reserve for a future recipe.
Meanwhile, in a large mixing bowl, mix celery, peppercorn sherry, celery stalk, salt, pepper and olive oil.
Season with salt, pepper and olive oil, and stir in cabbage and onion. Add celery mixture, cooking 10 minutes.
Add peas and carrots, stirring one at a time. Add cabbage mixture, stirring gently. Then add potatoes and carrots, stir gently. Add celery mixture, stirring until all ingredients are incorporated. Cook 5 minutes, stirring constantly.
Finally, add lemon juice, reduce heat to low and add vinegar and butter, continuing stirring until each part of the mixture is blended. Cook 2 minutes, stirring occasionally, until thickened. Add lemon slices.
Easy and tasty.
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