• 8 cabbage leaves
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1/2 pound mushrooms, finely chopped
• 1 cup quick-cooking (instant) white rice
• 1/4 cup Parmesan cheese
• 1/4 teaspoon dry oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 14- to 16-ounce jar marinara sauce
• 1/2 cup shredded mozzarella cheese

Directions:

Shave down the rib on each cabbage leaf until thin. Place cabbage leaves in an 11 x 7-inch glass baking dish along with 2 tablespoons of water. Cover with plastic wrap, vent one corner, and microwave on "high" for 8 to 10 minutes or until soft and pliable. Drain on paper towels and set aside.

Place oil and onions in a 2-quart micro-safe casserole dish. Stir to coat the onions. Cover with plastic wrap, vent one corner, and cook on "high" for 3 minutes. Uncover, add garlic and mushrooms, re-cover, vent, and cook an additional 3 to 4 minutes on "high" until mushrooms are tender. Remove from oven and stir in uncooked instant rice, Parmesan cheese, oregano, salt, and pepper. Stir to combine and let cool for 5 minutes.

Place about 1/3 cup in the center of each cabbage leaf. Fold the bottom of the cabbage leaf up over the rice. Fold both right and left sides to the center, then roll tightly to the end of the leaf. Place each cabbage roll seam-side down in an 11 x 7-inch glass casserole dish.

Pour marinara sauce evenly over cabbage rolls. Cover with plastic wrap, vent, and cook on "high" for 8 to 12 minutes, rotating dish halfway through cooking time, until tender and cooked through. Sprinkle with mozzarella cheese, re-cover, and let stand for 3 minutes before serving.

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