4 tablespoons olive oil
4 potatoes, peeled and sliced
10 green onions, chopped
8 ounces fresh mushrooms, sliced
8 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon oregano
1 teaspoon dried parsley
1/2 teaspoon dried basil
3/4 teaspoon salt
1 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried thyme
3/4 teaspoon dried dill weed
1 teaspoon dried dill weed
1 teaspoon dried dill weed
2 teaspoons dried rosemary
2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried sage
1 teaspoon dried thyme
2 teaspoons dried dill weed
2 teaspoons dried rosemary
1 teaspoon dried thyme dried basil
2 teaspoons dried thyme
2 teaspoons dried dill weed
Heat olive oil in a medium skillet over medium heat. Cook and stir potatoes until golden brown, about 5 minutes. Stir in green onions, mushrooms, mushrooms, garlic, vinegar, oregano, parsley, basil, salt, rosemary, sage, thyme, dill weed and salt and rosemary. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 30 minutes. Stir in rosemary, sage, thyme, dill weed, salt, rosemary, sage, thyme and dill weed. Cover, reduce heat to medium heat and simmer, stirring occasionally, for 5 to 10 minutes. Stir in the tomato paste.
Stir the cabbage mixture into the pot with the tomato paste. Remove from heat.
To assemble the casserole mix, spoon about 6 tablespoons of tomato paste mixture onto each slice of French bread. Place the casserole on a plate, topped with cheese. Arrange lettuce leaves in a large bowl. Top with the casserole. Repeat with 1 slice of cheese. Heat a large skillet over medium heat. Place cheese slices over the salad. Sprinkle with remaining tomato paste and tomato sauce. Top with sliced cheese.