4 medium onions, chopped
2 medium carrots, chopped
1 medium head cabbage, shredded
3 cups water
1/4 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup minced fresh parsley
1 tablespoon Basserini Pecan Crust
Prepare the cabbage according to package directions; rinse and pat dry.
Place onion and carrots in a large pot with water to cover, and bring to a gentle simmer. Add salt, thyme, oregano, parsley, and crusted bread crumbs. Continue to simmer for 10 minutes. Reduce heat, and simmer for 5 to 5.5 minutes. Remove from heat, cover, and steam for 5 to 5 hours, or until cabbage is tender.