Hi Shari,
They're cabbage rolls in a dutch oven. I wasn't sure what type of rice to use? I used brown, gluten-free rice.
I wish that rice wasn't so binding, since this casserole, like most, is easy to serve, and save daily cooking, etc.
I have to remember not to over-cook the cabbage, since it cooks in the oven, after initial soaking.
Martha Stewart actually bought a chef's franchise, and features one take on her website. They don't suggest using the cabbage hard core(not that kind of hardcore!) membrane is so thick, that it's better to remove surgically, and chew on the bus, later if you're bored. That stalk can't cook uniformly.
What I wished I had done, is lined the base of the pan with potatoes, which would sop up the cabbage and condiments in the oven cooking. Mom wasn't into my deviation, suggested by Ms. Stewart's chef called "Emeril",
but maybe I'll sneak them in sometime anyway
