1 medium head cabbage
1/2 cup butter
1 medium head cauliflower, cut into 1/2 inch slices
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium red bell pepper, chopped
1 medium white onion, chopped
1 medium green bell pepper, chopped
1 medium zucchini, chopped
1 medium carrot, diced
1 medium cubed zucchini
1 medium carrot, diced
1 medium Italian sausage, sliced
1 medium onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons pepper
2 pounds zucchini
3 potatoes, sliced
1 1/2 pounds green bell pepper
1 cup zucchini or squash, diced
1/2 cup chopped carrots
1/4 cup chopped onion
1 cup grated Parmesan cheese
Bring a large pot of water to a boil. Add cabbage and cook about 5 minutes or until tender, about 5 minutes. Drain and reserve, reserving liquid.
In a large saucepan, combine butter, cauliflower, onion, red bell pepper, red bell pepper, white onion, celery and green pepper. Saute over medium heat, stirring occasionally, until tender and no longer pink.
Layer vegetables with stuffing. Pour over stuffing and toss gently. Cover, and refrigerate until serving.