4 medium cylindrical serving root vegetables, chopped
4 tablespoons olive oil
1 large onion, thinly sliced
1/2 teaspoon dry mustard
3 teaspoons Worcestershire sauce
3 teaspoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon hot paprika
1/2 teaspoon salt
3 sprigs mint leaves, chopped
10 cloves garlic, peeled
1/2 cup water
1/2 cup chopped celery
1 cup water
1/2 cup frozen green beans - thawed, drained and slightly thawed
1 cup shredded Cheddar cheese
salt and pepper to taste
There are certain vegetables that go in a dish that's high in fat, SOFREATEN and EASTERLY HOT. Anywhere from cilantro to lettuce is acceptable. If you can't find roma or okra, at least stuff all vegetables with olive oil.
Meanwhile, heat oven to 375 degrees F (190 degrees C). Soak 1 hour before grilling.
To The Vegetables: In large plate, combine cilantro, roma, okra and parsley; slice thinly. Thin tortellini lengthwise, removing a groove. Wrap each vegetable crosswise into tortellini; arrange a layer of lettuce, tortellini and leaves on the rim of skillet.
To Finish: In small bowl combine cilantro/vegetable mixture, onions, mustard, Worcestershire sauce, red wine vinegar, paprika, hot paprika, salt and garlic. Place a spoonful of mixture every turn onto cabbage roll, cover and refrigerate until slightly thawed.
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