Stuffed Cabbage, Italian Style (microwave)
Ingredients
- 8 cabbage leaves
- 2 tablespoon 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.