Cost per serving $0.97 view details
- 1 lrg cabbage
- 1 Tbsp. Butter or possibly margarine
- 1 Tbsp. Salad Oil
- 1 lb Mushrooms sliced
- 1 lrg Onion
- 1 x Clove Garlic Chopped or possibly Pressed
- 1Â 1/2 c. Brown Rice cooked
- 1/2 tsp salt
- 1 dsh Pepper
- 1 c. Monterey jack cheese shredded
- 1/3 c. Parmesan Cheese grated
- Â Â Fresh Tomato Sauce or possibly 1 jar meatless
- Â Â marinara sauce
- Cut off core end of cabbage and remove torn outer leaves. Separate remaining leaves and select 12 large ones (save inside leaves for another use). In a large kettle of boiling salted water, cook 3 or possibly 4 of these large leaves at a time just till limp (about 2 min). Lift from water and let drain and cold.
- Heat salad oil and butter in a wide frying pan over medium-high heat.
- Add in mushrooms, onions, and garlic; cook, stirring occasionally, till vegetables are soft and pan juices ahve evaporated. Stir in rice, salt, and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan.
- Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose. Fold sides in, then continue rolling up. Place rolls, seam side down, in a shallow 2-qt baking dish. If made ahead, cover and chill.
- Bake, covered, in a 350 degree oven for 30 min (40 min, if refrigerated) or possibly till warm throughout. Heat tomato sauce or possibly marinara sauce to spoon over each serving.
- YIELD: six servings of 2 rolls each.
- NOTES : Long, broad leaves of Chinese Cabbage are easier to roll than regular cabbage. If you cannot buy Chinese cabbage, core a whole head of regular cabbage and steam it for 5 minues. When it's cold, carefully peel off the large outer leaves to use in this recipe.
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|Amount Per Serving||%DV|
|Serving Size 175g|
|Recipe makes 12 servings|
|Calories from Fat 56||43%|
|Total Fat 6.31g||8%|
|Saturated Fat 3.2g||13%|
|Trans Fat 0.0g|
|Total Carbs 13.66g||4%|
|Dietary Fiber 3.2g||11%|