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Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 4
Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice – a delicious meal!
Updated October 29, 2010

Ingredients

  • 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

Steps

  • 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.

  • Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size.
  • Cabbage is a cruciferous vegetable, considered by many to provide protection against certain cancers. It also contains a good amount of vitamin C and some vitamin A.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
125
Total Fat
14g
Saturated Fat
7g
Cholesterol
30mg
Sodium
1540mg
Total Carbohydrate
55g
Dietary Fiber
9g
Protein
15g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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