Stuffed Cabbage, Italian Style (microwave)
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
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.
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.
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" 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.