4 medium buns
1/2 cup sliced onion
2 cups shredded cabbage
1 cup chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
Preheat the broiler.
Place buns in a 9x13 inch baking dish. Spread bottom of each bun with about 1/2 cup chopped onion; top with cabbage and top with celery. Spread with half of the cheese mixture. Spread with half of the bell pepper mixture.
In a mixing bowl, mix the salt, pepper, parsley, rosemary, sage, basil and dried sage. Add the mustard, oregano, thyme and rosemary. Mix well. Refrigerate for several hours or overnight.
Preheat grill for high heat. Heat oil in a large skillet over medium heat. Heat the onion mixture in the oil, stirring occasionally. Fry onions until onion is golden brown. Remove from oil and stir in the thyme, sage, basil, sage, celery, vinegar, parsley, rosemary, sage, celery mixture and the remaining cheese mixture. Cook just until steaming. Transfer to a large serving platter.
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