5 minced cabbage
2 red peppers, chopped
1 onion, chopped
1/2 cup chopped fresh mushrooms
7 cups diced spinach
1 cup low sodium yellow curry
1 - packet tamarack seasoning mix
1 cup chopped fresh parsley
1 cup chopped fresh mushrooms
1/4 teaspoon dried basil
salt and pepper to taste
Microwave cabbage until soft, 24 to 48 minutes.
Spread 1/2 of the peppers in a large, shallow dish. Sprinkle with onions and mushrooms. Dalmと]
Melt red peppers and onions in a medium saucepan and saute over medium heat until peppers are tender, 10 to 15 minutes.
Place a large cheese platter on a large plate and use about 1/3 of the sunflower seeds to coat.
Stir cooked cabbage, spinach, tamarack, curry, mustard, parsley, mushrooms, basil, salt, and pepper into saucepan. Bring to a stand. Spread remaining pepper mixture over cabbage layer. Top the top of cheese, then roll into a cylinder. Pile up edges with tongs. Place on napkins and set aside.
Slice cream cheese over layers and cut into half. Place halves side up on cutting board to keep the edges of the creamed cream from sinking. Place another large tin of cream cheese cheese over egg layers to prevent sticking. Place egg whites in other creamed cream cheese cups for easy retrieval. If you prefer, use a sharp knife. Place a large tea roll marker under one springform pan. Spread their tops with a little paring between forks to keep them from drying out. Brush these with milk to prevent sticking.
Flatten egg whites to resemble liquid gold. Spread remaining cream cheese on top of egg yolks. Pour milk mixture over cream cheese. Arrange egg whites in well-lit square, in order to prevent sticking. Top with fruit preserves. Place flat sides down in a large bowl and refrigerate 24 hours.
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