Crunchy Cabbage-Rice Rolls - cooking recipe

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

Preparation

Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
In a mixing bowl, combine the next 4 ingredients.
Spoon 1/2 cup rice mixture onto each cabbage leaf.
Roll up and place roll seam side down in a 12x8 baking dish.
Pour the broth on and around cabbage rolls.
Brush the rolls with the remaining melted butter.
Cover and bake at 350\u00b0 for 1 hour.