1/4 cup butter, softened
1 1/2 cups stuffing mix
2 tablespoons Worcestershire sauce
1 cup shredded Cheddar cheese
1 tablespoon melted butter
1 1/2 cups chopped mushrooms
6 (14 ounce) cans chopped mushrooms
3 tablespoons rice wine vinegar
1 egg, beaten
1 teaspoon pepperjack seasoning
2 teaspoons chili powder
1 head cabbage, cut into 1/2 inch pieces
Preheat an outdoor grill for a medium heat.
In a medium bowl, cream together the butter or margarine and white sugar until light and fluffy. Mix in the stuffing/spice mixture, then slowly spread into the prepared pan. Sprinkle Worcestershire sauce over the mushroom mixture. Rolls the casserole evenly with the butter mixture.
Heat oil in a large heavy skillet over medium heat. Fry the pepper jack seasoning, chili powder and mushrooms in oil. Stir in green cabbage if desired. Reduce heat to low. Spread mixture over mushroom/cabbage rolls, then top with mushrooms, lettuce and tomato slices.