8 ounces shredded mozzarella cheese
1 cup chopped onion
4 cups chopped celery
1 cup sliced green onions
3 carrots, diced
1 large onion, diced
2 stalks celery, cut into 1/4-inch wedges
1 whole celery, sliced
1/4 cup lemon juice
1/4 teaspoon ground black pepper
4 cubes chicken bouillon, crumbled
1 pint white wine
Mix mozzarella cheese, onion, celery and green onions in small bowl. Place carrots, onion, celery and lemon juice in small bowl. Mix together enough lemon juice to cover. Fold into celery mixture. Cover; refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove flip-side of lettuce, leaving 1/2 inch head. Cut into 1/4 inch cubes. Rotate halves of heads to form beds. Spread half of stuffed cubes on bottom of 2 (9 inch) round deli-style baking dishes.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Turn every 30 minutes, or until carrot and onion are tender.
Meanwhile, place half of carrot mixture in bottom of large bowl. Cover; refrigerate dough 8 hours or overnight.
Heat wine in 2 large skillet over medium heat. Pour lemon juice over carrot and onion mixture. Cover; cook 25 minutes. Garnish with pepper, lemon sage or lemon zest.
⭐ ⭐ ⭐ ⭐ ⭐