Vegetarian Cabbage Rolls

 Check out these flavorful cabbage rolls packed with zucchini and rice – a delicious meal!

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.