|Coarsely shredded green cabbage||6 Cup (96 tbs)|
|Mushroom sauce||2 Cup (32 tbs)|
|Cooked brown rice/Regular rice||2 Cup (32 tbs)|
|Shredded swiss cheese||2 Ounce|
Heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Cover and heat to boiling; reduce heat.
Simmer until crisp-tender, about 5 minutes; drain.
Prepare Mushroom Sauce.
Place rice in ungreased 1 1/2-quart casserole.
Top with cabbage.
Pour Mushroom Sauce over cabbage; sprinkle with cheese.
Cook uncovered in 350Â° oven until hot and bubbly, about 30 minutes.