Mushroom Cabbage Roulades


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

dash  pepper

1 cup reduced fat Monterey jack cheese, grated

1/3 cup fat free parmesan cheese, grated

2 cups marinara sauce


  1. 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.
  2.  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.
  3. 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.
  4. Bake covered in a 350 degree oven for 30 minutes or until heated through. Heat marina sauce to spoon over each serving.

About NutriFit
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.

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