Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
