1 med. head cabbage
2 tbsp. butter
1 sm. onion, chopped
1 tsp. salt
1/8 tsp. pepper
2 tbsp. corn starch
2 c. skim milk
1 1/4 c. quick-cooking rice
3/4 c. water
1/2 tsp. dry mustard
1 c. (4 oz.) shredded Cheddar cheese
Paprika

Remove core from cabbage. Wrap head tightly in plastic wrap. Place in 12 x 8 inch microwave-safe baking dish. Microwave (high) 7 to 8 minutes or until tender-crisp. Set aside.

Combine butter and onion in 4-cup microwave-safe measure. Microwave (high), uncovered, 2 to 3 minutes or until onion is partially cooked. Blend in salt, pepper, and corn starch. Stir in milk.

Microwave (high), uncovered, 5 to 6 minutes or until mixture boils, stirring once. Stir in uncooked rice, water, mustard and 1/2 cup of cheese. Separate cabbage leaves; cut each leaf into pieces about 1 inch in size. Layer half of cabbage in 12 x 8 inch microwave-safe baking dish. Top with half of sauce, remaining cabbage and remaining sauce. Cover with plastic wrap.

Microwave (high) 10 to 12 minutes or until heated through, rotating dish once. Uncover and sprinkle with remaining cheese and paprika. Microwave (high) uncovered 2 to 3 minutes or until cheese is melted.