Vegetable Casserole With Herbs

• 2 or 3 carrots
• 2 or 3 medium potatoes
• 1 medium onion
• 1 large stalk celery
• 1 small head cabbage
• 1/3 c. rice (either brown or quick cooking)
• garlic chips, pepper, parsley, bay leaves, caraway seed or sweet basil
• 1/2 can cream of mushroom soup
• 1 heaping Tbsp. beef base
• 3 Tbsp. sour cream
• 1 1/2 or 2 c. water

1. Soak rice 2 to 3 hours if brown is used, then drain and put in well-buttered casserole.
2. Slice carrots, potatoes and onions into thick slices.
3. Slice celery into fairly large pieces.
4. Place in layers on top of rice.
5. Sprinkle each layer generously with garlic chips.
6. Season with pepper and parsley.
7. Add a pinch or two of bay leaves and caraway seed or sweet basil.
8. Lay cabbage wedges over top and pour over all the mushroom soup, beef base, sour cream and water (well mixed).
9. Bake in 350u0b0 oven until vegetables and rice are done, about 1 1/2 hours.
10. Bake covered to keep from burning cabbage.

carrots, potatoes, onion, stalk celery, cabbage, rice, garlic, cream of mushroom soup, beef base, sour cream, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86944 (may not work)