2 tablespoons vegetable oil
1 head cabbage, shredded
1 medium onion, minced
2 cloves garlic, minced
2 thawed rinsed and drained airtight cans
2/3 cup milk
2 tablespoons brown sugar
1/4 cup Dijon mustard
2 teaspoons potato starch
2 (10 ounce) cans diced celery with liquid
3 (1 ounce) cans tomato paste
2 1/2 cups shredded Cheddar cheese
1 1/2 cups cooked ham, quartered
1 cup sliced mushrooms, sliced
1 cup sliced green onions
1 thick onion, sliced into rings
1 egg, lightly beaten
1 (7 ounce) can tomato paste
1 cup shredded Cheddar cheese
1 cup sliced Swiss cheese
1/2 cup diced ham
1/4 cup chopped green onions
Heat the oil in a large saucepan over medium heat, add the cabbage and onions and saute an hour, until cabbage is tender. Drain, rinse and crumble.
In a medium bowl, mix together brown sugar, brown sugar, Dijon mustard, potato starch, celery, tomato paste, yeast, cabbage, eggs, bread cubes, cheese, ham, mushrooms, green onions, onion rings, egg and Worcestershire sauce. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Place a layer of foil on the sheet to wrap tightly in the snow.
Bake in preheated oven for 45 to 50 minutes. Reduce oven temperature and carefully remove foil when baking, leaving foil.
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