3 cups mushrooms, chopped
2 onions, chopped
2 cups cooked brown rice
3-4 teaspoons “Italian” seasonings
3 whole eggs or whites of 5 eggs
salt and pepper to taste
1 large cabbage
Slice cabbage in half. Steam till cabbage leaves are just barely tender. Let cool till not to hot to handle. Peel off leaves carefully till you have enough for about 6-8 rolls (each about 4-5″ long and 1″ round.. very approximate… ).
Place a leaf or two on a flat surface, put a few spoonfulls of filling in the middle and wrap leaves around filling.
Place rolls into a 13″ x 9″ pan (spray lightly w/ oil). Pour on top 1 quart of your favorite thick tomato soup or spaghetti sauce.
Cover with foil or lid and bake at 375′ for 30-40 minutes or until soup/sauce is bubbling.
Top with low-fat mozzerella or parmesan, broil a few minutes till cheese melts.