Crunchy Cabbage-Rice Rolls |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Makes a good side-dish for just about any meat entree or a meatless main dish. Ingredients:
8 large cabbage leaves |
4 cups cooked brown rice (well seasoned) |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 ounce) can mushroom stems and pieces, drained |
3 tablespoons butter or 3 tablespoons margarine, melted |
1/2 cup chicken broth |
1 tablespoon butter or 1 tablespoon margarine, melted |
Directions:
1. Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
2. In a mixing bowl, combine the next 4 ingredients.
3. Spoon 1/2 cup rice mixture onto each cabbage leaf.
4. Roll up and place roll seam side down in a 12x8 baking dish.
5. Pour the broth on and around cabbage rolls.
6. Brush the rolls with the remaining melted butter.
7. Cover and bake at 350° for 1 hour.
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