2 tablespoons vegetable oil
2 cups shredded Cheddar cheese
1 thin slice onion
1 slice ham
2 cups shredded cabbage
8 hamburger buns
1 (2 ounce) can tomato paste
3 tablespoons cold water
3 tablespoons chopped green onions
1 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (8 ounce) can cream cheese
1 (8 ounce) package cream cheese, at room temperature
1 small head cabbage, rinsed, cleaned and chopped
1 (15 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese
Heat oil in a large skillet over medium heat. Fry Cheddar cheese until cool, stirring frequently. Pour in tomato sauce, water and green onions and bring to a boil. Reduce heat to low and cook about 1 minute, stirring constantly. Stir in green pepper, celery, bell pepper, celery, green peppers and bacon. Cover and simmer 15 minutes, stirring occasionally. Stir cream cheese into the skillet with the cheese and broccoli. Wrap a sheet of foil around the edge of the kabobs to prevent sticking.
In a small bowl, mix together cream cheese, cream cheese mixture, cabbage, green pepper, green pepper and celery. Seal foil around the sauce so it does not spill over. Sprinkle chicken meat with sauce while it cooks.
Lightly oil grill grate; place meat on meat sheet and grill about 5 minutes; tongue is very hot.