Cheese-Stuffed Bread - cooking recipe

Ingredients

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

Preparation

In a 12-inch skillet
over
medium heat, in hot butter, cook next 4
ingredients
until vegetables are tender.
Remove from heat.
Meanwhile,
cut
Italian
bread in half crosswise. Hollow out each half, leaving a 1/4-inch shell.
Crumble bread in
large bowl.
Beat
cream
cheese
until
smooth;
stir
in pimentos, red pepper, cabbage mixture and bread crumbs.
Pack mixture
into hollowed
out crust.
Wrap tightly with plastic wrap and refrigerate until mixture is firm, at least 4 hours.