Vegetarian Cabbage Rolls

 

1

large head green cabbage (about 2 pounds)

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

1

medium zucchini, diced (1 cup)

1

cup cooked white rice

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon dried basil leaves

1/2

teaspoon caraway seed

1

bottle (12 ounces) chili sauce

1

cup shredded Cheddar cheese (4 ounces)

1/4

cup dry white wine or vegetable broth

• 1 Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
• 2 Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• 3 Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• 4 Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.