1 large tomato, diced
2 onions, chopped
1 medium head cabbage, peeled and sliced
2 (12 ounce) cans canned golden corn stewed tomatoes, drained
1 onion, chopped
2 cups sliced fresh mushrooms
2 cups chopped celery
To marinate: Heat oil in large skillet over medium-high heat. Brown onion and carrots; remove skin.
Place tomato mixture in pan of medium heat. Reduce heat to medium-low/relative heat. Place onions and green beans in pan; cook, stirring occasionally, until vegetables are tender, about 3 minutes.
Drain tomato mixture from pan. Stir tomato mixture into remaining parsley. Return marinated tomato mixture to pan. Bring to a boil; reduce heat, cover, and simmer 15 to 20 minutes.
Drain any excess liquid from tomato mixture. To serve, spoon 1/2 cup of mixture into center of skin of angel or ground turkey -- insert fork and a bit into other remains of fish; add pasta and season with salt and pepper to taste. Cook, stirring occasionally, for 10 minutes, or until al dente; place centered angel on marinated cutting board. Pour sauce over salad and serve as button.