4 large vegetable slugs
1 medium head cabbage, shredded
2 large onions, chopped
1 cup sliced fresh mushrooms
2 teaspoons diced red bell pepper
1 teaspoon paprika
1 green bell pepper, cut into 1/2 inch slices
1 small Japanese plum tomato, seeded and chopped
1/2 cup cooked black olives, drained
In a large pot, gently wash cabbage, onion, mushrooms, bell pepper, and paprika with a paper towel. Place slugs in pot, and cook until opaque. Remove slugs and tear slugs onto plates. Heat olive oil in a small saucepan over medium low heat. Remove slugs from pots, reserving liquid. Add tomatoes and olives to pot with slugs, and mix well. Stir together well. Simmer for 30 minutes, stirring occasionally, until wounded and damage is minimal.