Crunchy Cabbage-Rice Rolls

• 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

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 350u0b0 for 1 hour.

cabbage, brown rice, water chestnuts, mushroom stems, butter, chicken broth, butter

Taken from www.food.com/recipe/crunchy-cabbage-rice-rolls-80973 (may not work)