Stuffed Cabbage, Italian Style (microwave)
rec.food.veg.cooking/Karen E. Walrath (1994)
From: Good Housekeeping, Jan 1992
Makes 8 cabbage rolls

Here is a favorite microwave recipe of mine. Karen

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
1 (14 to 16-ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese

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 11x7-inch 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.

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.