Ingredients
8 cabbage leaves
2 tablespoons salad oil
1 medium onion, finely chopped
1/2 pound mushrooms, finely chopped
1 cup quick-cooking white rice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
14- to 16-ounce jar spaghetti sauce
1/2 cup shredded mozzarella cheese
Instructions
Trim rib of each cabbage leaf very thin. In 11- by 7-inch baking dish, cook cabbage leaves in 2 tablespoons water, covered, on High 8 to 10 minutes until tender. Drain and set aside.
In 2-quart casserole, cook oil and onion, covered, on High 3 minutes. Add mushrooms and cook, covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt, and pepper. Remove from oven and let cool slightly.
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.
In 11- by 7-inch 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.
Yield: 8 cabbage rolls
Credits
Recipe from: Author unknown
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