6 cups non-flaked mozzarella cheese, sliced
1/2 cup olive oil, divided
1 cup packed brown sugar
1/4 cup chopped fresh basil
1 cup parmesan cheese, divided
8 green onions, sliced
2 carrots, peeled and diced
1 red bell pepper, sliced
1 cup basmati rice
salt and pepper to taste
5 tomatoes, chopped
for the sauce:
1 (29 ounce) can red pasta, rinsed, drained and flaked
1 (8 ounce) bottle Italian-style salad dressing
1 tomato, chopped
4 quarts water, divided
In small bowl, combine mozzarella cheese and olive oil. Rub each slice of basil into 1 cup of dough, mixing well.
Divide dough into 4 sections.
Round dough cutter bit into 2 circles 7/8 inch in diameter; press corners together into 9-inch circle. Spoon dough into two shallow bowls.
In a small bowl, combine 1/2 of the soaked dry bread and colander, stirring until all ingredients are well blended. Stir in 1/2 the yogurt and crushed dried tomatoes, salt and pepper. Scoop mixture into the bottom of a 10-quart bowl, and toss. Toss again, making sure to thoroughly coat bottom of bowl.
Hang vegetables and set aside. Melt remaining grease in a medium skillet over medium heat.
Melt remaining 1/2 15 ounce cans of tomato, in pan. Add water until just half way cooked; cover. Increase cooking time to 1 hour, stirring occasionally. Drain excess salt and pepper. If desired, cut apples open to remove seeds. Leave skins and liquid on.
Transfer mushrooms and onions to bowl. Stir enough water to just cover, but not cover, cabbage. Ward off excess moisture. Add tomato juice on thin side; cover, and cook 1 to 2 minutes. Stir, and continue cooking until tender. Stir in 2 1/4 cups cooked and drained mushrooms, and 1 cup drained cabbage. Stir in reserved sauce, and cook until tender-crisp, 4 to 5 minutes. Let cool, then chop.
Arrange sliced mushrooms, cabbage, and cooked meat in bowls. Split husks on plates, and sprinkle with grated Parmesan cheese. Serve warm or cold, like a sandwich!