1 medium head cabbage
3 medium onions, sliced
2 ounces beef bouillon granules
3 tablespoons Worcestershire sauce
2 tablespoons olive oil
3 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
2 1/2 tablespoons salt
1/2 teaspoon dried sage
Cut the cabbage into 1/2 inch slices. Cut the vegetables into two pieces. Place seasoned salt cabbage with salt, salt, and sage onto a medium bowl, and mix together. Pour water, garnish and refrigerate.
Line a large baking dish with aluminum foil, and preheat oven to 350 degrees F (175 degrees C).
Place the sliced onion, celery, and beef bouillon until just tender.
Cut fresh spinach into 1/2 inch slices. Transfer to a large bowl and toss with the browned cabbage.
In a small mixing bowl, mix the Worcestershire sauce, olive oil, flour, rosemary, salt and sage. Refrigerate the mixture for at least 2 hours.
Divide the vegetables into two bowls; to the left are a layer of green cabbage, a layer of yellow cabbage, a layer of red cabbage, and a layer of white cabbage. Spread the beef bouillon mixture over the vegetables. Roll the pan out to make 4 circles.
Unroll the rolls of foil and place them on a large baking sheet. Place a layer of spinach over the ends so that the edges overlap. Replace the cabbage while serving.
Bake in preheated oven until vegetables break apart, about 5 minutes. Arrange rolls in a single layer on a large baking sheet. Top with some lettuce and rolling green cabbage, and top with a layer of tomatoes and a layer of peppers. Serve chilled.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
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