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Stuffed Cabbage, Italian Style (microwave)

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Ingredients
  • 8 cabbage leaves
  • 2 tablespoons salad oil
  • 1 medium onion, finely chopped
  • 1/2 pound mushrooms, finely chopped
  • 1 cup quick-cooking white rice
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14- to 16-ounce jar spaghetti sauce
  • 1/2 cup shredded mozzarella cheese
Instructions

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. 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. 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. 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.

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