Cabbage Manicotti

Description

Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 10 – 12

Ingredients

• 10 – 12 cabbage leaves
• 2 tablespoons butter or margarine
• 1 cup shredded cabbage
• ¼ pound mushrooms, chopped
• ¼ cup chopped onion
• 2 cups low-fat cottage cheese
• 3 eggs
• 1 tablespoon parsley
• 2 (8 oz.) cans tomato sauce
• 1 teaspoon basil
• 1 teaspoon sugar
• ½ teaspoon garlic powder
• 1 cup mozzarella cheese

Directions

1. Steam cabbage leaves 5 to 10 minutes or until stalk is fork tender; drain and dry.
2. Melt butter in skillet and sauté cabbage, mushrooms and onion; drain, pressing out as much moisture as possible.
3. Combine cottage cheese, eggs and parsley with cabbage mixture.
4. Spoon cabbage filling onto center of cabbage leaves; fold up sides of leaves first, then roll from one end to the other, securing loose end with wooden pick.
5. Place cabbage rolls in a 13x9x2-inch casserole dish.
6. Combine tomato sauce, basil, sugar and garlic powder and pour over cabbage rolls.
7. Cover and bake at 375 °F for 30 minutes.
8. Remove cover, sprinkle with cheese and bake 5 minutes more.