1 medium sized head broccoli
3 medium heads cabbage
1 medium head cauliflower
1 medium head green bell pepper
1 medium medium head onion
2 tablespoons butter
1 (8 ounce) container sour cream
1 pound high protein cheese
1 (8 ounce) can crushed pineapple, drained
2 teaspoons honey
1 teaspoon gluten-free bread bomb seasoning
1 teaspoon unsweetened peanut butter
2 tablespoons water
Rinse broccoli, cutting off stems.
Cut cabbage into 1/4 inch rounds. Reserve tops of broccoli leaves, leaving greens whole.
Sprinkle with cooking liquid and 1 tablespoon butter over top. Cut large stem ends of leaves. Drain excess water by boiling in medium saucepan with lid off. Stir in cabbage leaves. Bring to a boil, stirring constantly, until wilted.
Stir in cooked broccoli, cauliflower, bell pepper and onion. Reduce heat to low. Reduce heat to medium.
Pour 1/2 cup of cooked vegetable mixture into large bowl. Fold over broccoli and toss lightly. Cover and refrigerate 8 hours. Serve with dipping sauce and hot vegetable sauce.
Stir remaining 1/2 cup vegetable mixture into preheated oven. Cook hour in oven until broccoli and cauliflower are crisp-tender but not mushy. Shape into a loaf or rectangular shape; cover and refrigerate 8 hours, or overnight. Serve over sliced salad greens.
Spread filling on top of broccoli and cauliflower leaves. Drive vegetables slowly into oven; allow vegetables to steam.
Roast 1 1 hour in a 250 degree F (120 degree C) oven or until filling is set and vegetables are crispy. Cover and place in refrigerator to cool completely.
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