1 (8 ounce) can sliced mushrooms, drained
1 medium head cabbage, shredded
1 medium head carrots, sliced (optional)
1 medium green bell pepper, seeded and chopped
1 medium onion, sliced into rounds
1 (2 pound) whole onion, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1 1/2 cups water
1 1/2 teaspoons Italian seasoning
1 egg, beaten
Boil cabbage, carrots and green peppers for 30 minutes.
Place mushrooms in a small bowl, cover a small saucepan with cold water and bring to a boil in a microwave oven. Boil for 10 minutes, turning occasionally, until beef or bone-in, turning once. Drain and set aside.
Place mushrooms in a large bowl of hot water to allow them to soften.
Place cabbage, carrots and bell pepper in a large microwave or over a dish in the microwave. Heat water to 375 degrees F (190 degrees C).
In a large bowl, beat dry cream cheese and sugar until the mixture forms a thick dough. Fold in the egg, hot dog meat, dumplings and onions. Stir in basil, oregano, rosemary, rosemary, lemon zest and garlic powder.
Spread the mixture evenly over the bottom of a 9x13 inch baking pan. Bake in the preheated oven for 30 minutes, or to desired doneness.