1 medium head cabbage
1 medium head celery
1 medium head cabbage
2 teaspoons celery seed
1 medium head onion
2 medium onions, sliced
2 medium carrots, sliced
1 medium zucchini, sliced
1 medium head cauliflower, chopped
1 medium head cauliflower, chopped
1 medium tomato, diced
1 medium zucchini, diced
1 medium onion, sliced
1/2 medium potato, peeled and cubed
1/2 medium carrot, sliced
1/2 medium onion, diced
1 (10 ounce) package frozen mixed vegetables
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 cup chopped celery
1 cup chopped fresh parsley
Plant the cabbage in a large bowl and brush with vegetable oil. Cover and refrigerate for 2 days.
Stir the peas, carrots, onions, celery, carrots, onions, peppers, celery, peppers, celery, parsley and celery seed into the water and add to the cabbage. Cover and chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
Pour mixture into a 9x13 inch baking dish. Sprinkle the seasoned salt and pepper over the vegetables. Cover the dish and refrigerate overnight.
While the vegetables are chilling, stir together the egg, milk, vinegar, carrots, bell peppers, celery, parsley and celery seed and add to the cabbage mixture. Cover and refrigerate overnight.
While the vegetables are chilling, stir together the red pepper, yellow pepper, yellow bell pepper, red bell pepper, white bell pepper, bell pepper and celery seed and add to the cabbage mixture. Cover and refrigerate overnight.
Meanwhile, to the cabbage mixture add the mushrooms, onion, bell pepper and celery seed. Stir in the chicken/vegetables, tomato, carrots, onion, celery and bell pepper.
Heat a large skillet over medium heat. Add water to pan and bring to a boil. Reduce heat to medium-low, and add celery seed. Cook for 4 to 5 minutes, stirring often. Reduce heat to low and allow to simmer for 2 to 3 minutes, stirring occasionally.
Strain the liquid through a fine sieve into a small bowl. Mix in the egg, milk, vinegar, carrots, bell peppers, celery seed, mushrooms, onion, bell pepper, celery, pepper and celery seed. Pour mixture into baking dish.
Bake uncovered for 10 to 12 minutes in the preheated oven, bubbling occasionally, until tender. Remove from oven and let cool completely. Serve with sauce or bread crumbs.