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Mushroom Cabbage Rolls

Source of Recipe


Sunset: Vegetarian Cooking






List of Ingredients



• 1 large head (about 3 lbs.) Chinese cabbage (Napa cabbage)
  
• 1 Tbsp each salad oil and butter (or margarine)
  
• 1 lb. mushrooms, sliced
  
• 1 large onion, chopped
  
• 1 clove garlic, minced or pressed
  
• 1-1/2 cups cooked brown rice
  
• 1/2 tsp salt
  
• Dash of pepper
  
• 1 cup (4 oz.) shredded jack cheese
  
• 1/3 cup grated Parmesan cheese
  
• 1 (15-oz.) jar meatless marinara sauce
  






Instructions



1. Cut off core end of cabbage and remove torn outer leaves. Separate remaining leaves and select 12 large ones (save inside leaves for another use). In a large kettle of boiling salted water, cook 3 or 4 of these large leaves at a time just until limp, about 2 minutes. Lift from water and let drain and cool.
   
   
2. Heat salad oil and butter in a wide frying pan over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are soft and pan juices have evaporated. Stir in rice, salt and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan.
   
   
3. Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose. Fold sides in, then continue rolling up. Place rolls, seam-side down, in a shallow, 2-quart baking dish. If made ahead, cover and refrigerate.
   
   
4. Bake, covered, in a 350-degree oven for 30 minutes (40 minutes, if refrigerated), or until hot throughout. Heat marinara sauce to spoon over each serving.
   
   Makes 6 servings, 2 rolls each.