*  Exported from  MasterCook  *

                STUFFED CABBAGE ITALIAN STYLE (MICROWAVE)

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.
  
  This recipe was from Good Housekeeping, Jan 1992.
 


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