1 medium head cabbage
3 medium onions, sliced
2 ounces beef bouillon granules
3 tablespoons Worcestershire sauce
2 tablespoons olive oil
3 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
2 1/2 tablespoons salt
1/2 teaspoon dried sage
Cut the cabbage into 1/2 inch slices. Cut the vegetables into two pieces. Place seasoned salt cabbage with salt, salt, and sage onto a medium bowl, and mix together. Pour water, garnish and refrigerate.
Line a large baking dish with aluminum foil, and preheat oven to 350 degrees F (175 degrees C).
Place the sliced onion, celery, and beef bouillon until just tender.
Cut fresh spinach into 1/2 inch slices. Transfer to a large bowl and toss with the browned cabbage.
In a small mixing bowl, mix the Worcestershire sauce, olive oil, flour, rosemary, salt and sage. Refrigerate the mixture for at least 2 hours.
Divide the vegetables into two bowls; to the left are a layer of green cabbage, a layer of yellow cabbage, a layer of red cabbage, and a layer of white cabbage. Spread the beef bouillon mixture over the vegetables. Roll the pan out to make 4 circles.
Unroll the rolls of foil and place them on a large baking sheet. Place a layer of spinach over the ends so that the edges overlap. Replace the cabbage while serving.
Bake in preheated oven until vegetables break apart, about 5 minutes. Arrange rolls in a single layer on a large baking sheet. Top with some lettuce and rolling green cabbage, and top with a layer of tomatoes and a layer of peppers. Serve chilled.