Title: Cabbage stuffed with louisiana rice
 Categories: Meat
      Yield: 12 Servings
 
      4    Heads cabbage
      1 c  Raw rice
  1 1/2 lb Ground chuck
    3/4 c  Celery; chopped
    2/3 c  Bell pepper; chopped
      2 c  Onion; chopped
      1    Chicken bouillon cube
           Cayenne pepper (optional)
           Salt & pepper
 
   Wash and core cabbage, saving loose leaves. Place cabbage heads in
  large roaster; cover with water and add 4 tablespoons salt. Cook
  until outside is tender but inside is still firm. Remove from liquid
  and let cool.
  
   Cook 1 cup rice according to package directions.
  
   In a large skillet add ground chuck and chopped ingredients; brown
  well. Add rice to this mixture; salt and pepper to taste. Add cayenne
  pepper if desired. Place loose cabbage leaves on bottom of large
  roasting pan, then arrange cabbage heads on leaves. Stuff cabbage
  with rice mixture. (It may be necessay to cut larger holes in
  cabbage.)
  
   Dissolve chicken bouillon cube in 1 cup boiling water; pour into
  roaster. Bake covered in a 400 degree oven for 45 minutes.
  
  From .  Downloaded from Glen's MM Recipe