Cheese-Stuffed Bread

• 4 Tbsp. butter
• 1/2 medium head cabbage, shredded
• 1/2 lb. mushrooms, chopped
• 1 large onion, chopped
• 1 tsp. salt
• 1 loaf Italian bread (about 15 inches long)
• 1 (8 oz.) pkg. cream cheese
• 1 (2 oz.) jar diced pimentos, drained
• 1/8 tsp. red pepper

1. In a 12-inch skillet
2. over
3. medium heat, in hot butter, cook next 4
4. ingredients
5. until vegetables are tender.
6. Remove from heat.
7. Meanwhile,
8. cut
9. Italian
10. bread in half crosswise. Hollow out each half, leaving a 1/4-inch shell.
11. Crumble bread in
12. large bowl.
13. Beat
14. cream
15. cheese
16. until
17. smooth;
18. stir
19. in pimentos, red pepper, cabbage mixture and bread crumbs.
20. Pack mixture
21. into hollowed
22. out crust.
23. Wrap tightly with plastic wrap and refrigerate until mixture is firm, at least 4 hours.

butter, head cabbage, mushrooms, onion, salt, italian bread, cream cheese, pimentos, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655326 (may not work)