1 head of cabbage
2 lbs. of ground beef
1 onion – diced
4 cloves of garlic – chopped
½ cup of parsley – chopped
About 10 baby carrots – chopped
1 quart of button mushrooms – chopped
1 cup of cherry tomatoes – chopped in the food processor
¼ cup of grated Romano cheese
2 eggs – beaten
1 cup of bread crumbs
3 green bell peppers – sliced
½ cup parsley
4 cloves garlic – chopped
1 quart of button mushrooms – halved
1 jalapeño – sliced
1 large onion – sliced
1 quart of cherry tomatoes – halved
About 10 baby carrots – sliced
Grated mozzarella or cheddar cheese for topping
In the same frying pan drizzle a little olive oil and add all of the ingredients for the bell pepper topping EXCEPT the cheeses. Let this sauté while you begin stuffing the cabbage.
Preheat Oven 350:
To stuff the cabbage gently peel back the leaves one at a time. Peel as many leaves as you want to stuff. Place the leaf on a flat surface and using a large spoon place the stuffing in the middle of the leaf. Close with a tooth pick.
Drizzle a little olive oil in a backing dish and place the cabbage in the pan.
Top with the peppers and top the peppers the mozzarella and grating cheese and a drizzle of olive oil.
Bake about 30-35 minutes.
This is an old fashioned recipe that needs to be made more often!
Enjoy and Love,