3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large carrot, sliced
1 medium head cabbage, washed and scrubbed
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup white wine
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1/2 cup flaked coconut
1 tablespoon chopped fresh parsley
Heat olive oil in a heavy skillet over medium-high heat. Sprinkle onion and garlic into skillet, and place into a large bowl.
Bring oil to a boil, and stir in carrots and cabbage. Dissolve salt, dill, oregano, basil, wine, olive oil, and balsamic vinegar in electric blender. Pour into blender with remaining olive oil and vinegar. Blend in coconut, parsley, and oregano. Stir in coconut and parsley. Refrigerate 1 hour or to marinate.
Preheat grill for medium-high heat. Remove head of cabbage from pan, and chop into 1/2 inch slices. Spread half of cabbage into center of large serving dish. Spread half of cabbage over mushroom center, and sprinkle with almonds. Top with remaining cabbage. Place top of dish on grill, and cook 5 minutes. Grill 5 minutes, then turn and cook 5 minutes more.
Remove lettuce from skillet, and place on serving plate. Sprinkle with remaining cabbage, almonds, and mushrooms. Top with remaining lettuce, and sprinkle with parsley. Cover and brush with olive oil and salt.
Remove rack from heat, and place temp control bowl on rack of grill. Grill 4 minutes or until vegetables are tender. Serve hot or cold.
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