In a large bowl, add cut potatoes and carrots, canola oil, salt, peppers, and garlic. Toss together so potatoes and carrots are well coated. Use pan spray to grease a flat pan, spread out seasoned potatoes and carrots in a single layer and put in oven. Cook until potatoes are tender, about 20 minutes
Turn heat to medium low and sprinkle flour over beef and stir until flour evenly mixes in. While constantly whisking, slowly pour stock in, scraping all the flavor off of the bottom of the pan. After adding all stock, bring mixture to a simmer until it slightly thickens.
Add onion and green pepper, cook until vegetables tenderize, about 2 minutes. Add garlic and Cajun seasoning, cook additional 30 seconds.
In a medium pot over medium high heat, add canola oil and sausage to hot pan. Crumble sausage and cook until it browns.
In a medium bowl, add mayo, vinegar, sugar and a pinch of salt. Mix together well, then add shredded cabbage and mix to coat. Place in fridge until dinner is ready,
To make stock: In a crock pot, add all stock ingredients. Cook on low for at least 4 hours. Ladle off fat on the top of the stock, then strain, saving liquid and chicken wings.
Cut peel off of baked russet potatoes. Over a large bowl, shred potatoes with a cheese grater.
In a large wide pan, over medium high heat, add 1 T of canola oil. When the pan is hot, crumble the raw ground beef and add it to the pan. Let it brown without disturbing it, about 3 minutes, then stir to complete browning. Season with kosher salt and black pepper.
In a large wide pan, over medium heat, melt 2T Margarine. Add onion, cook until onions tenderize, about 3 minutes. Move to one side of the pan.