Recipe - Stuffed Cabbage Italian Style (Microwave)

8 Cabbage leaves
2 tablespoon Salad oil
1 md Onion, finely chopped
One half pound Mushrooms, finely chopped
1 cup Quickcooking white rice
One fourth cup Parmesan cheese
One half teaspoon Salt
One fourth teaspoon Pepper
16 ounce Spaghetti sauce
One half cup 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 2quart 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,
jellyroll fashion.

4. In 11" by 7" baking dish, arrange cabbage rolls seamside 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