2 tblsp butter
1/2 medium onion choppped
4 oz. prosciutto (from your deli)
6 chopped mushrooms
1 c. rice
1/2 c. wine
3-4 c. broth
1/4 c. grated parmesan
Cabbage leaves
1/2 c. tomato sauce
1/2 c. gruyere
Melt butter, saute onion, prosciutto and mushroom until tender. Add rice and
stir to coat. Add wine and simmer until liquid evaporated. Add broth and
simmer for 30 min. Stir in parmesan.
Steam the leaves for 2 min. until wilted. Drain and rinse with cool water.
Put rice mixture in middle of leaf and fold sides toward center and roll up.
Put seam side down in dish and cover with tomato sauce and gruyere. Bake 20
minutes at 350 degrees.