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Receta Mushroom Cabage Rolls
by Global Cookbook

Mushroom Cabage Rolls
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  Raciónes: 12

Ingredientes

  • 1 lrg cabbage
  • 1 Tbsp. Butter or possibly margarine
  • 1 Tbsp. Salad Oil
  • 1 lb Mushrooms sliced
  • 1 lrg Onion
  • 1 x Clove Garlic Chopped or possibly Pressed
  • 1 1/2 c. Brown Rice cooked
  • 1/2 tsp salt
  • 1 dsh Pepper
  • 1 c. Monterey jack cheese shredded
  • 1/3 c. Parmesan Cheese grated
  •     Fresh Tomato Sauce or possibly 1 jar meatless
  •     marinara sauce

Direcciones

  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 possibly 4 of these large leaves at a time just till limp (about 2 min). Lift from water and let drain and cold.
  2. Heat salad oil and butter in a wide frying pan over medium-high heat.
  3. Add in mushrooms, onions, and garlic; cook, stirring occasionally, till vegetables are soft and pan juices ahve evaporated. Stir in rice, salt, and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan.
  4. 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-qt baking dish. If made ahead, cover and chill.
  5. Bake, covered, in a 350 degree oven for 30 min (40 min, if refrigerated) or possibly till warm throughout. Heat tomato sauce or possibly marinara sauce to spoon over each serving.
  6. YIELD: six servings of 2 rolls each.
  7. NOTES : Long, broad leaves of Chinese Cabbage are easier to roll than regular cabbage. If you cannot buy Chinese cabbage, core a whole head of regular cabbage and steam it for 5 minues. When it's cold, carefully peel off the large outer leaves to use in this recipe.