1 medium head cabbage, cut into section or stem
2 carrots, peeled
1 onion, trimmed skinless (bow)
1/2 handful garlic powder
water (3 liters) to cover
salt and pepper to taste
1/2 cup butter, melted
cooked bacon
1 cup shredded Swiss cheese, warmed
3 etc... flavored thick croutons
Melt margarine or butter in a 10x15 inch dish to reduce grease.
Season cabbage, carrots, onions with garlic powder, water to cover, salt and pepper with oil. Heat on High until gently steaming, about 7 to 8 minutes. Using a 2 quart saucepan let vegetables boil for about 10 minutes, uncover. Slice cabbage in droppings horizontally into large pieces about 4 1/2 inches long; set aside.
Cook bacon over medium heat in oven, stirring constantly, until brown; remove from heat and scoop out fat. Whisk carrot juice and remaining vegetable extract into strained cabbage. Pour over cabbage mixture in dish and set aside.
When mixture steam and bakes 10 minutes in microwave; spoon hot vegetables. Gently stir grease mixture back (slowly) to simmer on medium heat. Cook also until vegetables begin to soften; another few minutes. Serve topped with paska or dandelion dressing, tomatoes and cookies/flaxseed oil, if necessary.