| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 8 | Cabbage leaves | |
| 2 | tb | Salad oil |
| 1 | md | Onion, finely chopped |
| 1/2 | lb | Mushrooms, finely chopped |
| 1 | c | Quick-cooking white rice |
| 1/4 | c | Parmesan cheese |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 16 | oz | Spaghetti sauce |
| 1/2 | c | Shredded mozzarella cheese |
INSTRUCTIONS
1. Trim rib of each cabbage leaf very thin. In 11" by 7" baking dish, cook cabbage leaves and 2 tablespoons water, covered, on High 8 to 10 minutes until tender; drain. Set aside. 2. In 2-quart casserole, cook oil and onion, covered, on High 3 minutes. Add mushrooms; cook, covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt, and pepper. 3. On center of each cabbage leaf, place about 1/3 cup rice mixture. Fold bottom of leaf over filling; fold sides toward center. Roll tightly, jelly-roll fashion. 4. In 11" by 7" baking dish, arrange cabbage rolls seam-side down. Pour spaghetti sauce over cabbage rolls. Cook, covered, on High 8 to 12 minutes until tender, rotating dish halfway through cooking. Sprinkle rolls with mozzarella cheese; let stand, covered, 3 minutes. Makes 8 cabbage rolls. Each roll: About 225 calories, 9 g fat, 8 mg cholesterol, 495 mg sodium. Note: I find that this was relatively bland, so I tend to add lots more pepper and a bit more parmesan cheese to the mixture. This recipe was from Good Housekeeping, Jan 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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