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Ingredients
- 8 x cabbage leaves
- 2 Tbsp. salad oil
- 1 med onion, finely minced
- 1/2 lb mushrooms, finely minced
- 1 c. quick-cooking white rice
- 1/4 c. parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 ounce spaghetti sauce
- 1/2 c. shredded mozzarella cheese
Directions
- 1. Trim rib of each cabbage leaf very thin. In 11" by 7" baking dish, cook cabbage leaves and 2 Tbsp. water, covered, on High 8 to 10 min till tender; drain. Set aside.
- 2. In 2-qt casserole, cook oil and onion, covered, on High 3 min. Add in mushrooms; cook, covered, 3 to 4 min till tender. Stir in uncooked rice, cheese, salt, and pepper.
- 3. On center of each cabbage leaf, place about 1/3 c. rice mix. 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 min till tender, rotating dish halfway through cooking. Sprinkle rolls with mozzarella cheese; let stand, covered, 3 min.
- Makes 8 cabbage rolls.
- Note: I find which this was relatively bland, so I tend to add in lots more pepper and a bit more parmesan cheese to the mix.
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