1 head (about 3 lbs.) Chinese cabbage (napa cabbage)
1 tbsp. canola oil
1 lb. mushrooms, sliced
1 large onion, chopped
1 clove garlic, minced
1 ½ cups brown rice, cooked
1 cup reduced fat Monterey jack cheese, grated
1/3 cup fat free parmesan cheese, grated
2 cups marinara sauce
- Cut off core end of cabbage and remove torn outer leaves. Separate remaining leaves and select 12 large ones (save inside leaves for another use). In a large kettle of boiling water, cook 3 or 4 of these large leaves at a time just until limp (about 2 minutes). Lift from water and let drain and cool.
- Heat oil in a wide frying pan over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until vegetables are soft and pan juices have evaporated. Stir in rice and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan.
- Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose. Fold sides in, then continue rolling up. Place rolls, seam side down, in a shallow 2-quart baking dish. If made ahead, cover and refrigerate.
- Bake covered in a 350 degree oven for 30 minutes or until heated through. Heat marina sauce to spoon over each serving.