Stuffed Cabbage Rolls

Ingredients

• 8 cabbage leaves
• 2 tablespoons oil
• 1 medium onion finely chopped
• 1/2 pound mushrooms finely chopped
• 1 cup quick cooking white rice
• 1/2 cup parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 16 ounces Spaghetti sauce
• 1/2 cup shredded mozzarella cheese

Method 

Trim rib of each cabbage leaf very thin. In 11 by 7 inch baking dish, cook cabbage leaves and 2 tablespoons water, covered on high 8 to 10 minutes until tender, drain. Set aside. In a 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 inch baking dish, arrange cabbage rolls seam sides down. Pour spaghetti sauce over cabbage rolls. Cook, covered on high 8 to 12 minutes until tender, rotating dish halfway through cooking. Sprinkle with mozzarella cheese; let stand, covered 3 minutes.

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