Stuffed Cabbage Italian Style (microwave) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8: Cabbage leaves,
2 tbsp: Salad oil,
1 medium: Onion, finely chopped
1/2 lbs: Mushrooms, finely chopped
1 cup: Quick-cooking white rice,
1/4 cup: Parmesan cheese,
1/2 tsp: Salt,
1/4 tsp: Pepper,
16 ounce: Spaghetti sauce,
1/2 cup: Shredded mozzarella cheese,
Directions:
1. 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.
2. 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.
3. 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.
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 minutes until tender, rotating dish halfway through cooking.
Sprinkle rolls with mozzarella cheese; let stand, covered, 3 minutes.
Makes 8 cabbage rolls.
Each roll: About 225 calories, 9 g fat, 8 mg cholesterol, 495 mg
sodium.
Note: I find that this was relatively bland, so I tend to add lots
more pepper and a bit more parmesan cheese to the mixture.
This recipe was from Good Housekeeping, Jan 1992.
Source from luhu.jp
dish, cook cabbage leaves and 2 tablespoons water, covered, on High 8
to 10 minutes until tender; drain. Set aside.
2. 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.
3. 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.
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 minutes until tender, rotating dish halfway through cooking.
Sprinkle rolls with mozzarella cheese; let stand, covered, 3 minutes.
Makes 8 cabbage rolls.
Each roll: About 225 calories, 9 g fat, 8 mg cholesterol, 495 mg
sodium.
Note: I find that this was relatively bland, so I tend to add lots
more pepper and a bit more parmesan cheese to the mixture.
This recipe was from Good Housekeeping, Jan 1992.
Source from luhu.jp
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