Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
  16      ounces        spaghetti sauce
     1/2  cup           shredded mozzarella cheese

Preparation:

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. 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.