2 large green onions, halved
1 medium onion, halved
1 tablespoon vegetable oil
1 medium head cabbage, shredded
1/2 medium head cabbage, shredded
1 medium head cabbage, sliced
2 medium tomatoes, chopped
2 medium tomatoes, sliced
1 medium, cut-up steak
1 medium head iceberg lettuce
2 medium onions, halved
2 medium carrots, peeled and sliced
1 medium cup vegetable oil
1 beef bouillon cube
8 whole cloves
1 tablespoon dried sage salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon fresh garlic powder
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, saute the green onions and onions until tender, 5 minutes. Meanwhile, heat oil in a large skillet. Slowly cook the cabbage and stirring constantly. Stirring constantly, add the green onions and onions and cook another minute.
Dredge the head of cabbage in the water, then place in a microwave-safe dish and microwave on high 2 minutes.
Remove head of cabbage, peel the flesh and strip the leaves and seeds. Place the shredded cabbage in a large bowl and toss with the red wine. Mix well and pour over the cabbage. Sprinkle with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered in preheated oven for 45 minutes. Raise the heat to 350 degrees F (175 degrees C) and place a small layer of shredded cabbage on a baking sheet. Spread a layer of the vegetable mixture over the top and place the shredded cabbage on top of the cabbage.
Bake uncovered for an additional 30 minutes and then uncover and cook an additional 30 minutes, until cabbage is tender and lightly browned. Transfer the foil to a platter and allow to cool completely before cutting into squares.