2 tablespoons vegetable oil
1 small onion, chopped
1 medium head cabbage, chopped
1 large carrot, cut into 1/4-inch slices
1 small celery, chopped
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons cooking spray
1 teaspoon bell pepper
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped fresh parsley
1 teaspoon salt
1 (12 fluid ounce) can or bottle milk
1 1/2 cups mayonnaise
In a large saucepan over medium heat, heat oil a little at a time until a small amount of oil comes out. When the olive oil begins to shimmer, add onion and cabbage and pepper step by step. Stirring constantly, cook 5 minutes.
After 5 minutes, quickly brown the chopped celery and carrots in the oil. Mix together tomato paste, Worcestershire sauce, cooking spray, bell pepper and garlic.
Stir in cabbage mixture, tomato paste, Worcestershire sauce, pepper, garlic and crushed red pepper flakes. Heat slowly, stirring constantly. Remove from heat.
Stir mayonnaise into the mixture, and heat . Remove from heat. Spoon mixture over bread.