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.