2 kale chips
2 green onions
1 medium carrot, cut into 1 inch chunks
2 green onions, sliced
1 medium onion, sliced
1 (10 ounce) can mushrooms, drained
1 (4 ounce) can mushrooms, drained
1 tablespoon olive oil
1 head lettuce, rinsed and shredded
2 cups chopped celery
3 cups chopped onion
1/2 cup chopped celery
1 tablespoon chopped fresh parsley
1 1/2 cups wet, nonfat white wine
1 tablespoon dried yellow mustard
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
In a large bowl, combine kale chips, green onions, carrot, onion, mushrooms, olive, vinegar, sugar, salt, pepper, olive oil, lettuce, celery, onion, celery, parsley and wine. Mix thoroughly and shape into a ball. Cover and chill in the refrigerator at least 2 hours before serving.
Preheat a grill for high heat.
Place the lettuce upright onto the grill and brush with the vinegar and salt. Cook 10 minutes per side or until lettuce is tender. Remove from grill and brush with the olive oil, mixing with the cabbage mixture until just moist enough to coat.
Spread the warmed lettuce on the bottom of your metal baking pan. Tint the top with white wine in a thin stream until the paste is raised. Fill the flat side of the pan with about 1/4 cup of the lettuce. Seal the top completely with foil. Refrigerate leftover lettuce to infuse with remaining vinegar or strew with fresh parsley.
Bake 30 minutes in the preheated oven, turning once, until lettuce is cooked through and vegetables