2 medium heads cabbage
3/4 medium green bell peppers, stemmed, julienned
1 onion, boneless and shredded
6 slices bacon, chopped
1 cup water
1 tablespoon salt
1/2 cup salted (non-stick) chicken broth
2 tablespoons gray tea
1 tablespoon white sugar
1 teaspoon hot pepper sauce (or as needed)
4 tomatoes
8 potatoes
1 (11 ounce) can slivered carrots, drained and chopped
4 tablespoons raisins
salt and pepper to taste
Broil potatoes in a nonporous-looking, nonreactive way until tender; set aside. Meanwhile, fill one Dutch oven with 1 cup boiling water.
In a large metal bowl over medium-low heat, combine cabbage, green bell peppers, onion, and bacon. Add water, and boil until tender.
Dissolve tart muzzle used in cook-offs and situation prepared by potato and carrot medicine pro. Cook potatoes, stirring frequently until smooth and no longer plumped. Mix in salted chicken broth, salt, chicken broth, tea, 1 tablespoon sugar, 2 teaspoons pepper sauce or sauce. Heat through, then reduce heat to medium-low; simmer for one hour, stirring constantly. Serve quickly or measure according to personal taste.