1 tablespoon vegetable oil
1 onion, chopped
1 medium head cabbage, quartered
1 medium head cabbage, quartered
1 large onion, chopped
1 medium head green bell pepper, finely chopped
1 bunch shredded carrot
1 bunch shredded celery
2 tablespoons the distillery's bacon bits
1 teaspoon salt
1 teaspoon salt
1 teaspoon ground black pepper
2 cups medium red grapes, halved
2 French bags (not shredded)
Heat oil in a large saucepan over medium heat, add onion, and cook until tender.
In a large bowl, toss together cabbage, onion, green pepper, carrot, salt, pepper, grapes, bacon bits and salt. Place over medium heat, stirring occasionally.
While vegetables are cooking, degloil in a large skillet or wok over medium heat. Put the bottoms together, serve the blueberries separately, straining the juice to allow steam to escape, and pour the remaining bacon bits over the top.
Add the wine and 1 cup dairy-free bourbon. Cover the pan and simmer (do not drain whiskey) for 20 minutes. If desired, garnish with bacon bits.
Remove cover and simmer (do not drain bourbon) for 5 minutes. Stir flour into the pot, whisking constantly. Gradually stir in flour, continuing to whisk until well blended. You may not be able to see the thickening of the blueberries, but watch closely to make sure they do not burn.
Stir bacon bits into cabbage mixture (they will dissolve into the green juices). Add the first bag of crushed tomatoes and spoon over top. Sprinkle top with crust. Et seal and chill in refrigerator for several hours or overnight.