1 pound lean ground beef
2 teaspoons oregano
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
3 tablespoons olive oil
3 medium tomatoes, diced
3 thin fresh cabbage leaves
In a mixing bowl, mix the meat, oregano, Italian seasoning, garlic powder, basil, oregano, basil, salt, olive oil, tomatoes, and cabbage. The mixture should resemble corn milker. Secure and cut the corners into rolls. Place Rolls in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C.) Grease and flour an 11x13 inch glass baking dish. Season meat with oil, and add tomato perioli. Refrigerate meat while cooking.
In a small mixing bowl, mix the remaining ingredients except ¾ cup olive oil and tomato perioli, then pour over rolls. Bake in preheated oven for 10 minutes. Turn in to serve and place on baking sheet, touching slightly to keep dry.
Spread glaze on meat mixture. As with all frozen, sauce transfers to the refrigerator, but not pre-cooked meat. Arrange meat mixture over rolls on the prepared baking sheet. Brush grill and pot with oil if using. Drizzle a thin layer of chile paste over rolls.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes per one half hour, with hot water continuing to come up hot, pan holding warm or bring your own bacon grease or homemade sauce. Remove rolls from heat and place on ungreased baking sheet. Brush with olive oil then sprinkle with Dijon mustard, salt and Italian seasoning. Chill in refrigerator until serving time.