1 head cabbage, chopped
3 tablespoons brown sugar
2 pounds ground beef
1 onion, roughly chopped
1 cup bread cubes
2 tomatoes, chopped
1 1/2 -- black walnuts, chopped
1/4 cup water
6 cups water
3 eggs, beaten
2 tablespoons vegetable oil
salt and ground black pepper
1 tablespoon dried parsley
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Warm water (60 degrees F/25 degrees C) in a large kettle over a large bowl, and stir in cabbage. Chop onions, port leaves, and seeds. Remove from water, and stir in the cabbage. Pour into a 3 quart casserole dish, add chops, onions, peppers, walnuts, water, eggs, oil, salt and pepper. Stir together, and reduce heat to medium-low.
In a small sauce chamber or pot, place the chicken pieces in water, and cook until brown and foamy, 6 to 8 minutes. Drain tomato, and stir in water. Return tomato to skillet, and heat through, 2 minutes. Ladle into 2 custard-pot shells, and collect any excess liquid. Continue cooking 3 to 5 minutes, until mixture thickens and thickens. Stir in parsley, salt and pepper, 1 tablespoon dried parsley, and water. Season with salt and pepper, and serve.
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