Stuffed Cabbage

• 2 medium cabbages
• 3 c. Progresso Italian bread crumbs
• 3 c. grated Kraft 100% Parmesan cheese
• 3 toes chopped garlic
• 1 c. olive oil

1. Use a 9 x 12-inch baking pan.
2. Quarter cabbage and cut off core.
3. Boil over medium heat in salted water until tender.
4. (Do not overcook.)
5. Pour into colander and cool.
6. Mix all dry ingredients. Place cabbage leaves on chopping board and cut out middle stem. Make layers of cabbage leaves, dry mixture and drizzle 1/4 cup olive oil.
7. Continue making layers, ending with dry ingredients and olive oil.
8. (Make 4 layers.)
9. Cover with tinfoil and bake at 350u0b0 for 1 hour.
10. Can be made the day before, placed in refrigerator and when cold, cut into squares.
11. When ready to serve, warm in 400u0b0 oven for 30 minutes.
12. Can be eaten cold.

cabbages, progresso italian bread crumbs, parmesan cheese, toes, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396583 (may not work)