1 cup olive oil
1 small onion, chopped
1 medium head cabbage, finely shredded
3 tablespoons all-purpose flour
salt to taste
1 medium drumstick, cut in half
1 cup sliced fresh mushrooms
1 medium head iceberg lettuce, sliced
1 medium head romaine lettuce, sliced
1 medium head broccoli, sliced
1 medium head spinach, sliced
1 medium head romaine lettuce, sliced
1/2 cup olive oil
1/2 onion, sliced
2 tablespoons bacon grease
1/2 cup Italian-style salad dressing
Heat olive oil in large skillet over medium heat. Saute onion, then cook over medium heat until almost translucent. Stir in cabbage, salt and flour. Stir until cabbage is wilted and cabbage is crisp. Transfer to skillet.
Cook cabbage in hot water until crisp, about 5 minutes. Transfer to skillet with mushrooms. Pour in cabbage mixture. Stir in celery salt, bacon grease and Italian dressing. Drop to bottom of 7-inch-square baking dish.
Bake uncovered in preheated oven for 60 minutes. Turn off oven, remove foil, and cook uncovered for 45 minutes more. (Note: Turn off oven after 45 minutes; the celery salt helps cook the longer it cooks.)