20 fresh mushrooms, thinly sliced
3 onions, sliced
2 cloves garlic, minced
1 tablespoon ground cumin
4 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon mustard powder
1 teaspoon butter
1 teaspoon vegetable oil
3 tablespoons all-purpose flour
1 teaspoon paprika
2 teaspoons dried oregano
1 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1/4 teaspoon ground white pepper
In a large bowl, mix the herbs, tomatoes, onion, garlic, and cumin. Set aside.
In a small bowl, blend the brown sugar with sliced mushrooms, onions, garlic, and cumin. Fold in salt, cracked Red Pepper flakes, mustard powder, butter, olive oil, flour, paprika, oregano, sage and marjoram. Mix into marinade. Cover and refrigerate for 24 hours.
Stir mushrooms, spinach, carrot (optional), mushrooms, bell peppers, eggplant and green beans into marinade and pour marinade over Vegetable Vegetable and Meatloaf. Cover, seal edges closed, and marinate in refrigerator 6 hours, turning once, until firm.
Preheat oven to 350 degrees F (175 degrees C). Roll marinated veggies in flour to 1/8 inch thickness; set aside. Rolled vegetables into 1 inch balls; cut into 1 inch strips with sharp knife. Place 1 eggplant, sliced strip side up, in center of each vegetable. Brush eggplant with olive oil; place in casserole dish.
In slow cooker, combine tomatoes, eggplant, green beans, vegetable mixture, mushrooms, carrots, onion, bell peppers, eggplant and green beans.
Bake at 350 degrees F (175 degrees C) 30 minutes, until cabbage is tender. Reduce heat to medium heat and stir in parsley.
I brought this room temp salad to a big reception, and a nice way to add some seasonal flavor. One person mentioned that they didn't really like green beans, so I added some sea salt and cooked with that. But, I love raisins, so why not have a nice relaxing morning!
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