1 head cabbage, shredded
2 cups shredded carrots
2 cups jalapeno pepper, seeded and minced
1 cup butter, softened
2 tablespoons prepared horseradish
2 teaspoons dried parsley
1 tablespoon dried basil
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can anchovy fillets, drained
8 ounces shredded Cheddar cheese
Rinse cabbage and slice into 1/2 inch thick slices. Season with carrots, jalapeno pepper, butter and parsley. Place in microwave oven. Microwave 5 minutes, or until tender. Stir in mushrooms, anchovies and cauliflower florets. Pour this mixture into 8 large plastic bags.
Place 1 bag in microwave and cover. Microwave 2 minutes, or until sauce is absorbed. Pour over cabbage and toss lightly.
Remove lettuce and cut into 1/2 inch squares. Microwave 10 minutes, or until lettuce is crisp and lettuce is heated through. Top with casserole and cheese. Place over salad. Repeat with remaining ingredients.