Title: Stuffed Cabbage Italian Style (Microwave)
Categories: None
Yield: 1 Servings

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.

This recipe was from Good Housekeeping, Jan 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini