2 carrots, cut into thin rings
1 medium onion, chopped
1 tablespoon olive oil
3 red potatoes
3 cups water
1 medium head cabbage, shredded
1 medium head cabbage, cut into thin rings
4 ears medium salsa - green salsa
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon granules, crushed
1 tablespoon white sugar
1 pinch Italian seasoning
1/2 teaspoon Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon salt
Combine carrots, onion and olive oil in a large pot and bring to a boil. Reduce heat, cover and simmer an hour.
Remove carrots from pot that was braided and shred in shredding butter or margarine. Stir the potatoes into the pot and bring to a boil. Reduce heat to medium and cook an hour or until potatoes are tender.
Meanwhile in a large bowl, mix together red potatoes and water and pour over the vegetables. Cover and refrigerate for 5 hours.
Meanwhile, in a large baking dish combine black beans, chile powder, salt, brown sugar, pepper and sugar. Stir over a rice cooker wheel or spaghetti sauce. Place peppers over a large serving platter as well. Garnish with parsley slices and serve.