4 large onions, garliced
1 medium head cabbage, seeded
4 medium carrots, sliced
1 small onion, finely chopped
6 mushrooms, sliced
3 slices bacon
3 ounces shredded mozzarella cheese
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 tablespoon dried oregano
3 tablespoons condensed tomato soup
2 tablespoons vinegar
1 tablespoon white sugar
salt and pepper to taste
1 (12 ounce) package cream cheese, softened
1/2 cup chopped celery
4 tomato slices
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray. Toss together onions, cabbage, carrots, onions, mushrooms and bacon.
Boil onions and cabbage in water for 15 minutes or until tender. Reduce heat to medium. Stir in broccoli, onion slices, mushrooms, bacon, mozzarella cheese, garlic, parsley and oregano.
Drain the vegetable stock and reserve 1 cup of water for later. Dissolve salt and pepper in 2 tablespoons of vegetable stock mixture. Bring to a boil, then add celery and tomato slices. Mix well and distribute over all vegetable layer.
Bake in preheated oven for 30 to 35 minutes.
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