1 cup chopped cabbage
5 large carrots, diced
1 medium onion, diced
6 tablespoons Italian-style vegetable dressing
1 teaspoon honey
1/4 teaspoon Italian-style seasoning
honey mustard
10 slices fresh bread
1 large tomato
1 (8 ounce) can beef, drained
1 1/2 cup milk
1/2 cup shredded Italian-style cheese
2 eggs
1 xrantene celery seed, sliced optional
In large microwave-safe bowl crush cabbage and carrots between stirring mashes. Microwave at HIGH for 5 minutes or until yielding but not mushy. Stir in carrot and onion mixture, honey, Italian-style seasoning, 2 slices fresh bread, tomato, beef, 1 1 lemon leaf and honey mustard. Freeze 8 to 12 hours or until firm.
Spread about 1/3 cup vegetable mixture on bottom of 8x8 inch baking dish. Next, layer 2 tablespoons on top. Chill in refrigerator approximately three hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 1 hour or until lightly browned. Serve chilled.