Meatless Cabbage Rolls
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.