1 1/2 quarts olive oil
2 pounds diced red chile peppers
2 tablespoons garlic powder
1 pound sliced mushrooms
6 medium onions, sliced
1 medium head cabbage, shredded
1/4 cup chopped celery
1 (10 ounce) can sliced mushrooms
2 cloves garlic salt
1 tablespoon salt
2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1 teaspoon dried basil
1 teaspoon seasoning salt
6 cloves garlic, crushed
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon ground black pepper
Heat olive oil in a large heavy skillet over medium high heat. Add chile peppers, garlic powder, mushrooms, onions, cabbage, celery, mushrooms and cauliflower; cook, stirring frequently, for 5 to 7 minutes, or until vegetables are tender. Stir in garlic salt, oregano, sage, basil, salt, lemon zest, black pepper and parsley. Add water until all ingredients are covered.
Cook over medium heat, stirring constantly, until vegetables are tender; reduce heat to low. Mix vinegar into skillet to cover. Cook, stirring occasionally, for 5 to 8 minutes, or until vegetables are tender. Stir occasionally until flavors are well blended.