8 lg. cabbage leaves
4 c. cooked brown rice
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) can mushrooms, cut up
4 tbsp. butter, melted
1 c. chicken broth
1 tbsp. more butter, melted

Cook cabbage in boiling water until just tender. Drain, set aside.

Combine next 4 ingredients; mix well. Spoon mixture onto leaf, roll up and place seam side down in baking dish. Pour chicken broth around rolls. Brush with rest of butter. Cover and bake at 350 degrees for 1 hour.