*  Exported from  MasterCook  *
 
                 STUFFED CABBAGE ITALIAN STYLE (MICROWAVE)
 
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 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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