Romanian Cabbage Rolls

• 1 large Chinese cabbage (nappa)
• 1 lb. sliced mushrooms
• 1 Tbsp. salad oil
• 1 Tbsp. margarine
• 1 large onion (white or yellow), chopped
• 1 clove garlic, minced
• 1 1/2 c. cooked rice
• 1 1/2 to 2 1/2 tsp. paprika
• salt and pepper
• 1 c. shredded Jack cheese
• 1/3 c. grated Parmesan

1. Cut off core end of cabbage and pick out 15 of the largest leaves.
2. Set the rest aside.
3. In a large pot, cook the leaves for about 2 minutes in boiling salted water.
4. It's easiest to cook 4 to 5 leaves at once instead of all at one time.
5. Drain and cool.
6. Heat oil and butter in a large frying pan over medium heat.
7. Add onions, garlic and then mushrooms.
8. After mushrooms are well coated, add paprika.
9. Stir occasionally until soft and most the juice is gone. Stir in rice.
10. Sprinkle with salt and pepper and cook 1 more minute.
11. Remove from heat and add cheese.
12. Spoon onto each leaf. Tuck sides over and roll to enclose.
13. Put in baking dish, seams down.
14. Bake, covered, for 30 minutes at 350u0b0.

chinese cabbage, mushrooms, salad oil, margarine, onion, clove garlic, rice, paprika, salt, cheese, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908096 (may not work)