Cabbage Manicotti

Bring a large pot of water to a boil and carefully blanch the whole cabbage leaves for 2-3 minutes until pliable. Remove with tongs, drain, and set aside to cool.

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or margarine.

Sauté the chopped onion and mushrooms in butter or margarine over medium heat until softened, about 5 minutes. Season with garlic powder and set aside to cool slightly.

In a large mixing bowl, combine the low-fat cottage cheese, shredded mozzarella, eggs, fresh parsley, basil, and the sautéed mushroom and onion mixture. Stir until well blended.

Spoon a generous portion of the cheese filling onto the center of each blanched cabbage leaf and roll it up snugly, tucking in the sides to fully enclose the filling.

Arrange the filled cabbage rolls seam-side down in the prepared baking dish in a single layer.

Sprinkle a pinch of sugar over the top of the rolls to balance acidity, then top with additional shredded mozzarella and a light dusting of basil.

Cover the dish with aluminum foil and bake in the preheated oven for 35-40 minutes, removing the foil for the last 10 minutes to allow the cheese to bubble and turn golden.