8 medium cabbage rolls
1 (16 ounce) can sliced water chestnuts, drained
6 green onions, sliced
1 small yellow onion, sliced
1 (8 ounce) package cream cheese
3 corn tortillas (12 x 8 inch)
Preheat oven to 375 degrees F (190 degrees C). Grease two 9 inch round baking dishes.
Place the rolls of cabbage onto the prepared baking dishes. Flatten with the water chestnuts and green onions, then layer cream cheese over all. Spoon cucumber on top, then tomatoes over cream cheese. Arrange the dried corn mixtures over the envelope of cream cheese. Top with shredded cheese cheese.
Bake in preheated oven for 35 minutes. cool slightly before removing from baking dish.
During the last 15 minutes of baking, rotate the plate to show the corn tortillas. Cover and lie flat. Place the rolls onto two 3 inch baking sheets. Place the .25 cup thinly sliced green bell pepper around the edges of the rolls. Sprinkle with shredded cheese.
Bake at 375 degrees F (190 degrees C) for 2 hours in the preheated oven. Turn rolls over once to cool on baking sheet. Garnish with lime wedge before serving.
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