3 yellow plums, rinsed and thinly sliced
1/2 cup butter
4 cloves crushed garlic
1 clove crushed red bell pepper
3/4 cup water
1 tablespoon lemon juice
1 onion, thinly sliced
2 large carrots, peeled and cut into 1/2 inch pieces
1 1/2 pounds medium water spinach, rinsed and chopped
2 teaspoons salt
1 teaspoon crushed red pepper
1 1/2 teaspoons lemon juice
1 teaspoon onion powder
1 tablespoon ketchup, if desired
1 tablespoon vinegar
1 tablespoon white sugar
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
4 teaspoons salt
4 teaspoons caraway seeds
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
In a large, deep bowl, combine the garlic, shallots, syrup, water and lemon juice.
In a small frying pan or pot, saute the onions and the garlic until tender. Simmer in the hot water for 5 minutes. Remove the onions and garlic from the soup, reserving 2 tablespoons of liquid, and season with 3/4 cup water, 2 teaspoons of salt, 1 teaspoon red pepper and 1 dash of lemon juice. Cover and set aside.
In a large saucepan, melt the cabbage or 2 slices of lettuce. Boil until the liquid evaporates and the dry leaves fall off. Move the cooked liquid to a mixing bowl and place the reserved liquid, reserved 1 tablespoon of liquid and the reserved starch in the bowl. Press the mixture all at once into a 9x13 inch baking dish.
Fill the cavity of the dish with the reserved liquid, pour mixture over the plums and sprinkle the remaining reserved starch over the cabbage. Drizzle oil over the whole thing and then sprinkle with salt and ground black pepper and toss to coat.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the top thickens and is caramelizing. Cool completely before serving.