1 large onion, finely diced
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 dill pickles, sliced
1 tablespoon chopped onion
2 additional cloves garlic, crushed
1 teaspoon ground white sugar
6 cups chicken broth
8 teaspoons beer
2 cups shredded Swiss cheese
8 ounces celery salt
16 green onions, sliced
Place the onion, oil and garlic in a large stock pot and bring to a boil. Reduce heat, cover, and simmer 2 1/2 hours.
While the potatoes are cooking, place the onion in a large bowl. Mix together with the cabbage and salt and pepper all over. Place the onion aside.
For the sauce, heat the oil in four separate large shallow skillet's of uncertain temperature in the microwave. Add the carrots, onion, garlic, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt [optional], optional pearl salt, optional soy sauce
To Serve: steamed broccoli, skin-on pork chops, skin on beef roast sirloin, beef chops