3 cups onion, thinly sliced
4 medium heads cabbage, diced
1 medium yellow squash, cut into 1/2-inch chunks
1 (8 ounce) can refrigerated string beans
1/2 teaspoons salt
1 teaspoon garlic powder
1 tablespoon dill weed
1 tablespoon dry mustard
4 eggs, beaten
2 tablespoons corn syrup
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons chicken or vegetable blend seasoning
Sprinkle cabbage with salt, garlic powder and dill, then slice in half using a chef knife to make nearly vertical slices. Gently remove skins. Secure with either a spoon or fork.
In a large bowl, combine cooked cabbage, sweet onions, zucchini, pasta, salt, garlic powder, dill, eggs, corn syrup, and remaining salt and sugar.
Add eggs, 3 to 4 at a time, mixing well after each addition. Continue mixing until egg mixture is firm.
Finally, fold mixture into onion, celery, squash, string beans; spoon into 3- quart casserole. Cover and refrigerate 35 minutes. Bake uncovered for 45 minutes or until inflated. Garnish with corn syrup (if desired) and tomato sauce.