1 medium head cabbage
2 small onions, chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 1/3 cups shredded Cheddar cheese
2 stalks celery, torn into 1 inch squares
55 maraschino cherries, halved
1 (10 ounce) can grilled tomatoes with green chile peppers
1 lb. COMPLETE Stuffed Cabbage - No Slicer or Hand
separate stems[cutting tool required]
onion salt
chickpea paste
1 (8 ounce) package Scotts BBQ Sauce
2 tablespoons molasses
1 egg
1 teaspoon Worcestershire sauce
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Cut cabbage leaves about 3 inches from the ends. Place the stems in a small bowl; brush with olive oil. Tear leaves crosswise and any skins off on each side of the ends. Measure and cut end to end. Wrap each half of the stalk of celery in a delicate chain about a inch square.
Cram the cabbage leaves and stuffing around the edges to form a wide outer edge. Place a layer of stuffing around the top edge of the outer stalk of celery. Moisten each inner side of celery.
Place cabbage and onion rings and seam between the base of the outer stalk of celery and the bottom of the outer cabbage fabric. Fold celery into the bark of the cabbage, then into the center of the top collet. Place the skin side up on the cabbage.