2 tablespoons olive oil
1 medium head cabbage
1 big red onion, thinly sliced
1 medium zucchini, sliced
2 medium carrots, sliced
2 medium fresh mushrooms
1 cup water
1/2 teaspoon prepared Dijon mustard
Place olive oil in a large, heavy skillet over medium heat. Stir in the cabbage and onion. Cook, stirring occasionally, until cabbage is crisp and brown. Remove from heat.
Spoon ketchup onto the bottom of a large mixing bowl and add cabernet wine from the bottle of red wine. Drizzle over the cabbage, tossing to keep them in place.
Mix the ketchup with 2 tablespoons olive oil, green onions, celery leaves and mushrooms. Pour over the cabbage mixture in a mixing bowl, adding more olive oil if necessary to keep all the vegetables nicely covered.
Pour in enough water to cover the mixture. Cover and refrigerate the mixture. Refrigerate as long as you like the taste of the sauce.
Stir the onions, celery and mushrooms into the mixture. Mix in enough water to keep sauce at a thin consistency. Garnish vegetables with parsley salt and grated Parmesan cheese.