Roasted Cabbage Recipe

Directions

In a large bowl, combine the boiling water, oil, onion, celery, green bell pepper, carrots, onion, celery, bell pepper, carrots, bell pepper and mushrooms. Mix thoroughly. Pour mixture into a large bowl.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix the cabbage, carrots, onion, celery, green bell pepper, bell pepper, carrots, onion, and celery mixture. Spread mixture over the bottom of the prepared dish. Use a fork to make indentations in the cabbage mixture, leaving a small indentation on the sides. Shred the green bell pepper on top of the cabbage mixture. Place the onions and carrot mixture over the cabbage mixture. Pour the mushrooms over all and sprinkle with tomato, red bell pepper and tomatoes. Cover and refrigerate overnight.

When the cabbage mixture is chilled, remove it from the refrigerator and peel and slice. Crush the egg and stir into the cabbage mixture. Mix in the celery mixture and tomato. Pour the mixture over the cabbage mixture. Cover and refrigerate overnight.

While the mixture is chilling, mix the rosemary, thyme, salt and pepper into the mixture. Mix well. Spoon the mixture over the cabbage mixture. Sprinkle with mushrooms and tomatoes. Cover, and refrigerate overnight.

While the mixture is chilling, peel and slice the cabbage mixture. Slice the red bell pepper, green bell pepper, onion and celery mixture into bite size pieces. Tie together the carrots and celery mixture into chunks. Cut into wedges. Place the wedges over the cabbage mixture in the prepared dish. Cover and refrigerate overnight.

While the mixture is chilling, sprinkle the rosemary mixture over the casserole. Spoon the remaining 1/2 cup of rosemary over the casserole. Cover and refrigerate overnight.

When the casserole is ready, remove the wedges and cut into wedges until the wedges are larger. Place the casserole over the pan in the refrigerator overnight. Serve hot or cold.