Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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