Meatless Cabbage Rolls
Serves 4 8 large cabbage leaves Boiling salted water 1/2 pound bean sprouts, chopped 1/4 pound mushrooms, chopped 3 tablespoons butter or margarine 3/4 cup wheat germ 1/2 cup slivered almonds 1 can (8-1/2 ounces) water chestnuts, Drained and chopped 1/3 cup parsley, minced 1 teaspoon marjoram 1/4 teaspoon salt 3/4 cup of freshly grated Parmesan cheese 1 can (8 Ounces) tomato sauce Drop cabbage leaves into two inches of boiling salted water; cover and continue to boil gently three or four minutes. Drain and set aside. Cook bean sprouts and mushrooms in butter three minutes, stirring often Remove from heat; stir in wheat germ, almonds, water chestnuts, parsley, marjoram, salt and one 1/2 cheese. Divide mixture amonge cabbage leaves; roll to enclose filling, turning under all edges. Place in 1-1/2 quart baking dish; top with tomato sauce and sprinkle with remaining cheese. Bake in preheated 350 degrees oven 20 to 25 minutes, or until heated through.