1 (4 ounce) can sliced jalapeno peppers
3 tablespoons chopped fresh parsley
1 teaspoon minced fresh onion
2 teaspoons minced green bell pepper
1 teaspoon minced fresh jalapeno pepper
1 tablespoon garlic powder
1 pound fresh spinach
1 (10 ounce) can diced green chile peppers, drained
1 pound sliced pimento peppers
1 pound fresh mushrooms, sliced
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup chicken broth
3 tablespoons butter, melted
In a medium bowl, whisk together the jalapeno pepper, parsley, onion, bell pepper, chile peppers, jalapeno pepper, garlic powder, spinach, green chile pepper, mushrooms, red pepper flakes, oregano and salt. Shape mixture into a 1-inch diameter rectangle. Roll the mixture in butter. Place into shallow baking dish and drizzle with melted butter. Cover and refrigerate overnight.
In a large bowl, combine cabbage mixture, peas and onion mixture, carrots, cauliflower and spinach. In a separate bowl, combine fresh tomatoes, green beans, pimento, mushrooms and oregano.
Layer with spinach mixture, tomatoes, green beans, pimento, mushrooms and oregano. Season with garlic powder, basil and chicken broth. Divide mixture among six individual bowls. Serve immediately.