Cabbage in Tomato Sause

Peel the potatoes and the aubergines. Wash them and cut them in slices. Then, sprinkle the aubergines in salt and let them sit for about an hour at least. After that, fry the potatoes first and then the aubergines, after you have washed and drained them. Peel the onions and the garlic and chop them. Saute them and when they brown, pour the tomatoes, which have been mashed first (in the blender). When all the ingredients are boiled for 15 minutes, pour the spices and then turn off the heat. Then, prepare the baking pan. 

Wash cauliflower and cut into large crests. Put in the tassel. Wash well the orange, cut into thin horizontal slices along with the skin and spread between cauliflowers. Cut celery and one carrot into slices and add them in the tassel. Prepare, in a bowl, the sauce. Put the tomato juice, the potatoes, the carrots, the apple, oil, salt and half a teaspoon of sugar in a blender. Pour the sauce on top of the cauliflowers and add water, under the height of the cauliflowers. Boil over low heat and stir the pot occasionally.

Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.